Stuffed Lamb

Name: Stuffed Lamb
Ingredients: I shoulder lamb; I teapoonfuls mixed herbs; Scraps of beef, mutton or veal; 2 onions; A few slices of fat bacon; 2 pints gravy; Forcemeat

From The St. Mungo cookery book, 1904

Presented as published in 1904. 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

897Calories

39 gProtein

87 gCarbs

53 gFat

Full nutrition (33 nutrients)

Calories897 kcal

Protein39 g

Carbohydrates87 g

Fiber8.2 g

Sugars13 g

Total Fat53 g

Saturated Fat21 g

Monounsaturated Fat24 g

Polyunsaturated Fat4.4 g

Cholesterol57 mg

Sodium331 mg

Potassium1203 mg

Calcium126 mg

Iron7.3 mg

Magnesium49 mg

Phosphorus370 mg

Zinc10 mg

Copper1.1 mg

Manganese0.4 mg

Vitamin D0.8 mcg

Vitamin C22 mg

Vitamin A0 mcg

Vitamin E0.8 mg

Vitamin K1.2 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.6 mg

Folate293 mcg

Choline90 mg

Caffeine0 mg

Water1094 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 19. The excerpt below is the record exactly as published.

STUFFED LAMB. I shoulder lamb. I teapoonfuls mixed herbs. Scraps of beef, mutton or veal. 2 onions. A few slices of fat bacon. 2 pints gravy. Forcemeat

Cook this with the app: pantry check, scaling, and the assistant.