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Stuffed Breast of Mutton
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
31Calories
2 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein1.7 g
Carbohydrates4 g
Fiber1.6 g
Sugars0 g
Total Fat1.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol4.4 mg
Sodium590 mg
Potassium99 mg
Calcium31 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus20 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate2.3 mcg
Choline0.7 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 155. The excerpt below is the record exactly as published.
Stuffed Breast of Mutton Make small pockets in a breast of mutton and fill them with chopped celery; place it in a baking pan, dust with a teaspoon of salt and a saltspoon of pepper. Add a cup of water
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