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To Stew a Breast of Lamb with Peas
From The "A1" cookery book, 1901
Serves 1
Stewed mushrooms can be added.
Presented as published in 1901. 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
595Calories
41 gProtein
63 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories595 kcal
Protein41 g
Carbohydrates63 g
Fiber25 g
Sugars25 g
Total Fat20 g
Saturated Fat8.4 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.3 g
Cholesterol70 mg
Sodium81 mg
Potassium1300 mg
Calcium121 mg
Iron8 mg
Magnesium166 mg
Phosphorus636 mg
Zinc8.9 mg
Copper0.9 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C174 mg
Vitamin A165 mcg
Vitamin E0.6 mg
Vitamin K108 mcg
Vitamin B60.9 mg
Vitamin B122.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)15 mg
Folate302 mcg
Choline124 mg
Caffeine0 mg
Water406 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 32. The excerpt below is the record exactly as published.
To Stew a Breast of Lamb with Peas. — Breast of lamb, pepper and salt to taste, sufficient stock to cover it, thickening of flour and butter, i£ pints green peas.
Cook this with the app: pantry check, scaling, and the assistant.