dinner

Stuffed Shoulder of Lamb

Name: Stuffed Shoulder of Lamb
Ingredients: 4 to 5 pounds shoulder of lamb, boned, cleaned, and stuffed; 4 cupfuls soft bread crumbs; 2 teaspoonf uls salt; £ teaspoonful thyme; 1 teaspoonful savory; J teaspoonful marjoram; J teaspoonful pepper; 4 tablespoonfuls butter

From A text-book of cooking, 1915

Shoulder of veal may be prepared and stuffed in the same way.

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

6140Calories

368 gProtein

313 gCarbs

412 gFat

Full nutrition (34 nutrients)

Calories6140 kcal

Protein368 g

Carbohydrates313 g

Fiber20 g

Sugars27 g

Total Fat412 g

Saturated Fat152 g

Monounsaturated Fat145 g

Polyunsaturated Fat36 g

Omega-30 g

Cholesterol1414 mg

Sodium8978 mg

Potassium5188 mg

Calcium1116 mg

Iron49 mg

Magnesium574 mg

Phosphorus3684 mg

Zinc81 mg

Copper2.9 mg

Manganese4.6 mg

Vitamin D0 mcg

Vitamin C2.1 mg

Vitamin A4.8 mcg

Vitamin E0.4 mg

Vitamin K30 mcg

Vitamin B63.1 mg

Vitamin B1248 mcg

Thiamin (B1)6.2 mg

Riboflavin (B2)5.6 mg

Niacin (B3)131 mg

Folate808 mcg

Choline63 mg

Caffeine0 mg

Water1189 g

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 110. The excerpt below is the record exactly as published.

STUFFED SHOULDER OF LAMB 4 to 5 pounds shoulder of lamb, boned, cleaned, and stuffed with the following mixture : MUTTON AND LAMB DISHES 271 4 cupfuls soft bread crumbs £ teaspoonful thyme 2 teaspoonf uls salt \ teaspoonful savory J teaspoonful marjoram J teaspoonful pepper 4 tablespoonfuls butter

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