vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Mutton
From Banquets of the nations, 1911
Serves 6
Cook slowly to avoid burning; the dish is cooked by steam.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
224Calories
7 gProtein
50 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories224 kcal
Protein7.2 g
Carbohydrates50 g
Fiber5.9 g
Sugars5.9 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol2.6 mg
Sodium16 mg
Potassium1075 mg
Calcium52 mg
Iron2.4 mg
Magnesium65 mg
Phosphorus174 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.4 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate49 mcg
Choline30 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 258. The excerpt below is the record exactly as published.
Stewed Mutton.) Ingredients : — One and a-haif pounds back ribs of mutton, four onions, eight large potatoes, two breakfast- cupfuls of lentils steeped till soft (about twelve hours), half a tablespoonful of butter, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.