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Stuffed Shoulder of Lamb

Name: Stuffed Shoulder of Lamb
Yield: 2 servings
Ingredients: Have the bone extracted neatly; a cupful of bread crumbs; a dozen raw oysters; two tablespoonfuls of butter; one tablespoonful of chopped parsley; one teaspoonful of onion juice; one-half teaspoonful of paprika

From Kirmess cook book, 1907

Serves 2

Presented as published in 1907. 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

490Calories

33 gProtein

48 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories490 kcal

Protein33 g

Carbohydrates48 g

Fiber2.7 g

Sugars5.4 g

Total Fat28 g

Saturated Fat6.1 g

Monounsaturated Fat5.1 g

Polyunsaturated Fat3.5 g

Omega-30 g

Cholesterol186 mg

Sodium682 mg

Potassium713 mg

Calcium286 mg

Iron17 mg

Magnesium90 mg

Phosphorus468 mg

Zinc120 mg

Copper8.8 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A53 mcg

Vitamin E2.8 mg

Vitamin K7 mcg

Vitamin B60.2 mg

Vitamin B1228 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.6 mg

Niacin (B3)9.5 mg

Folate89 mcg

Choline203 mg

Caffeine0 mg

Water307 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 63. The excerpt below is the record exactly as published.

STUFFED SHOULDER OP LAMB- Marion Harland, Have the bone extracted neatly, and fill the cavity left with a stuflBng of a cupful of bread crumbs, a dozen raw oysters, chopped fine, two tablespoonfuls of butter, melted, one tablespoonful of chopped parsley, one tea- spoonful of onion juice, one-half teaspoonful of paprika

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