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Stewed Mutton and Cauliflower
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Presented as published in 1899. 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
59Calories
3 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories59 kcal
Protein3.1 g
Carbohydrates11 g
Fiber3.8 g
Sugars1.6 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium35 mg
Potassium500 mg
Calcium48 mg
Iron1 mg
Magnesium28 mg
Phosphorus74 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C112 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K103 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate162 mcg
Choline3.1 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 34. The excerpt below is the record exactly as published.
STEWED MUTTON AND CAULIFLOUR. 2 lbs. neck of mutton 1 qt. of water 1 large onion Salt and pepper Small bunch parsley 1 small cauliflour
Cook this with the app: pantry check, scaling, and the assistant.