Stewed Neck of Mutton
From Wholesome cookery, 1887
Presented as published in 1887. 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
60Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium20 mg
Potassium224 mg
Calcium49 mg
Iron0.3 mg
Magnesium20 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water606 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 35. The excerpt below is the record exactly as published.
Stewed Neck of Mutton. Trim off part of the fat, and cut it up into nicely shaped cutlets. Lay some of the cutlets in a steAvpan, with pepper and salt ; then a layer of green peas, a 100 WHOLESOME COOKEBT. little sliced onion, some lettuce broken in pieces ; then another layer of meat and vegetables and slices of cucumber. Pour over this about 1 pint of water
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