To Hash Mutton
From The book of plain cooking, 1904
Serve very hot and avoid making too much gravy.
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
845Calories
20 gProtein
30 gCarbs
78 gFat
Full nutrition (33 nutrients)
Calories845 kcal
Protein20 g
Carbohydrates30 g
Fiber11 g
Sugars9.5 g
Total Fat78 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat57 g
Cholesterol0 mg
Sodium8.4 mg
Potassium748 mg
Calcium152 mg
Iron3.8 mg
Magnesium205 mg
Phosphorus459 mg
Zinc4 mg
Copper2 mg
Manganese4.3 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A1.2 mcg
Vitamin E0.9 mg
Vitamin K3.8 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate146 mcg
Choline56 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 19. The excerpt below is the record exactly as published.
To Hash Mutton To hash mutton, well stew the bones with pepper and salt, onions, sweet herbs, and a little parsley. Then strain off the liquor, and let it stand till perfectly cold. To this intro- duce the mutton, and let it simmer gently till it boils. Make a thickening of flour, ketchup or Worcestershire sauce, and add a little pickled walnut
Cook this with the app: pantry check, scaling, and the assistant.