dinner

Sweet Lamb Stew

Name: Sweet Lamb Stew
Ingredients: 3 quarts of chopped meat; 1 quart of water; 1 cup preserved plums or damsons; 3 large pickled cucumbers; a dash of red pepper

From The way to the heart, 1905

Presented as published in 1905. 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

2570Calories

518 gProtein

20 gCarbs

32 gFat

Full nutrition (33 nutrients)

Calories2570 kcal

Protein518 g

Carbohydrates20 g

Fiber0.2 g

Sugars0 g

Total Fat32 g

Saturated Fat6.3 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat11 g

Cholesterol2214 mg

Sodium8356 mg

Potassium10402 mg

Calcium2654 mg

Iron21 mg

Magnesium1037 mg

Phosphorus6645 mg

Zinc102 mg

Copper19 mg

Manganese4.8 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A57 mcg

Vitamin E0 mg

Vitamin K144 mcg

Vitamin B64.3 mg

Vitamin B12256 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)77 mg

Folate1256 mcg

Choline0 mg

Caffeine0 mg

Water3777 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 3. The excerpt below is the record exactly as published.

Sweet Lamb Stew. Take what cold meat you have left from the boiled mutton of the day before, and cut it into pieces about an inch square. To 3 quarts of chopped meat put i quart of water, and heat well. When hot add i cup preserved plums or damsons, 3 large pickled cucumbers and a dash of red pepper

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