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Stewed Mutton
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for four or more persons.
Presented as published in 1892. 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
667Calories
44 gProtein
19 gCarbs
49 gFat
Full nutrition (33 nutrients)
Calories667 kcal
Protein44 g
Carbohydrates19 g
Fiber2.8 g
Sugars8.6 g
Total Fat49 g
Saturated Fat19 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.8 g
Cholesterol175 mg
Sodium396 mg
Potassium994 mg
Calcium73 mg
Iron4.2 mg
Magnesium71 mg
Phosphorus454 mg
Zinc8.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A336 mcg
Vitamin E0.3 mg
Vitamin K6 mcg
Vitamin B60.6 mg
Vitamin B125.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)17 mg
Folate78 mcg
Choline24 mg
Caffeine0 mg
Water414 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 982. The excerpt below is the record exactly as published.
a pint of broth into a stewpan, lay in thi; meat with a couple of young carrots sliced, and a couple of small onions. Let the mutton stew until the carrots are tender ; keep the lid of the stewpan closed. Put the meat in the centre of a hot dish, thicken the gravy with half an ounce of butter kneaded with a Httle flour, add any store sauce — Harvey's or any other preferred — and serve with dried rice round the dish. Time to stew meat, half an hour. Sufficient, a pound and a half of meat
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