To Boil a Leg of Lamb
From Chambers's cookery for young housewives, 1894
Presented as published in 1894. 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
3330Calories
21 gProtein
0 gCarbs
414 gFat
Full nutrition (34 nutrients)
Calories3330 kcal
Protein21 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.3 g
Total Fat414 g
Saturated Fat226 g
Monounsaturated Fat108 g
Polyunsaturated Fat14 g
Omega-31.4 g
Cholesterol1128 mg
Sodium112 mg
Potassium353 mg
Calcium123 mg
Iron1.7 mg
Magnesium32 mg
Phosphorus280 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2945 mcg
Vitamin E10 mg
Vitamin K30 mcg
Vitamin B60.2 mg
Vitamin B123.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.3 mg
Folate32 mcg
Choline81 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 17. The excerpt below is the record exactly as published.
TO BOIL A LEG OF LAMB. 1 leg of lamb. | l loin of lamb, i pint melted butter. I 2 oz. butter
Cook this with the app: pantry check, scaling, and the assistant.