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Stuffed Leg of Lamb

Name: Stuffed Leg of Lamb
Yield: 6 servings
Ingredients: Order lamb boned at market.; Stuff with Savory Stuffing or Celery Stuffing

From Boston Cooking-School cook book, 1896

Serves 6

Presented as published in 1896. 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

41Calories

3 gProtein

0 gCarbs

3 gFat

Full nutrition (27 nutrients)

Calories41 kcal

Protein2.9 g

Carbohydrates0 g

Fiber0 g

Total Fat3.1 g

Saturated Fat1.3 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.2 g

Cholesterol12 mg

Sodium9.8 mg

Potassium40 mg

Calcium2 mg

Iron0.3 mg

Magnesium3.7 mg

Phosphorus28 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin B60 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)1 mg

Folate3.2 mcg

Water11 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 119. The excerpt below is the record exactly as published.

STUFFED LEG OF LAMB | Order lamb boned at market.

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