To Bake or Roast a Quarter of Lamb
From Manual for army cooks, 1896
Mint sauce, green peas, and asparagus tips should be served with spring lamb.
Presented as published in 1896. 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
243Calories
18 gProtein
0 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories243 kcal
Protein18 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat19 g
Saturated Fat8.1 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.5 g
Cholesterol70 mg
Sodium2399 mg
Potassium242 mg
Calcium21 mg
Iron1.6 mg
Magnesium24 mg
Phosphorus166 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.1 mg
Folate19 mcg
Choline0 mg
Caffeine0 mg
Water300 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 47. The excerpt below is the record exactly as published.
TO BAKE OR ROAST A aUARTER OF LAMB. Wipe the meat with a damp towel, j^lace it in a baking pan, and dredge it with pepper. Put one teaspoonful of salt in bottom of the j)an, add one cup of water to baste with at first
Cook this with the app: pantry check, scaling, and the assistant.