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Stuffed Shoulder of Mutton
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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
187Calories
18 gProtein
7 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories187 kcal
Protein18 g
Carbohydrates6.7 g
Fiber0 g
Sugars1.5 g
Total Fat9 g
Saturated Fat3.2 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.7 g
Cholesterol117 mg
Sodium226 mg
Potassium448 mg
Calcium150 mg
Iron12 mg
Magnesium50 mg
Phosphorus281 mg
Zinc98 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate22 mcg
Choline161 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 26. The excerpt below is the record exactly as published.
Stuffed Shoulder of Mutton. — Have the butcher remove the blade from a shoul- der of mutton. Fill the cavity thus formed with a stuf&ng of well -seasoned bread crumbs and a half pint of oysters
Cook this with the app: pantry check, scaling, and the assistant.