Stuffed Shoulder of Lamb, Mutton, or Veal
From New Delineator recipes., 1929
Presented as published in 1929. 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
40Calories
6 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories40 kcal
Protein5.8 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Cholesterol25 mg
Sodium25 mg
Potassium98 mg
Calcium6.3 mg
Iron0.3 mg
Magnesium7.5 mg
Phosphorus62 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate4.5 mcg
Choline25 mg
Caffeine0 mg
Water22 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 86. The excerpt below is the record exactly as published.
Stuflfed Shoulder of Lamb, mutton or veal, buy a slice of the meat and spread it with any desired stuffing
Cook this with the app: pantry check, scaling, and the assistant.