To Roast Lamb
From Chambers's cookery for young housewives, 1894
Lamb requires to be well roasted.
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
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
Sodium63 mg
Potassium240 mg
Calcium16 mg
Iron1.6 mg
Magnesium23 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
Water181 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 8. The excerpt below is the record exactly as published.
TO ROAST LAMB. 1 quarter of lamb. I 1 gill of hot water. Pepper and salt. | 1 gill of mint-sauce
Cook this with the app: pantry check, scaling, and the assistant.