To Boil Half a Leg of Mutton
From The book of plain cooking, 1904
Carrots and turnips may be cooked separately.
Presented as published in 1904. 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
79Calories
2 gProtein
18 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories79 kcal
Protein2 g
Carbohydrates18 g
Fiber5.7 g
Sugars9.1 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium7070 mg
Potassium559 mg
Calcium95 mg
Iron0.8 mg
Magnesium33 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0.1 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A501 mcg
Vitamin E0.8 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate85 mcg
Choline7.2 mg
Caffeine0 mg
Water163 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 12. The excerpt below is the record exactly as published.
To Boil Half a Leg of Mutton When you do not require a large joint, the leg may be cut in halves. To retain the gravy, make a paste of flour and water, and cover the cut end ; or a suet crust may be used and served with the joint. Tie in a cloth so as to secure the crust. Put in cold water, with a little salt and an onion pierced with a clove. The carrots and turnips
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