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Stuffed Leg of Lamb
From The art of cookery, 1899
Serves 6
Serve cold with jelly.
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
112Calories
5 gProtein
13 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories112 kcal
Protein5.3 g
Carbohydrates13 g
Fiber0.8 g
Sugars1.1 g
Total Fat4.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Cholesterol12 mg
Sodium142 mg
Potassium75 mg
Calcium35 mg
Iron1.1 mg
Magnesium11 mg
Phosphorus57 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate22 mcg
Choline2.6 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 142. The excerpt below is the record exactly as published.
Stuff a Leg of Lamb. — Insert the boning knife close to the bone at the upper end of the leg. Cut the sinews, and scrape the flesh from the bone, half way through the leg, then cut and scrape in the same man- ner, from the other end of the leg, until the bone can be slipped from the meat. After removing the bone, fill the cavity from which it has been taken with bread crumbs prepared and seasoned as for roast turkey
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