To Stew a Neck of Mutton in Stakes
From An old-world recipe book, 1908
Presented as published in 1908. 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
188Calories
6 gProtein
44 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories188 kcal
Protein6 g
Carbohydrates44 g
Fiber13 g
Sugars15 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium68 mg
Potassium1058 mg
Calcium204 mg
Iron2.9 mg
Magnesium77 mg
Phosphorus142 mg
Zinc0.9 mg
Copper0.4 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A508 mcg
Vitamin E0.7 mg
Vitamin K50 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate116 mcg
Choline17 mg
Caffeine0 mg
Water299 g
As published
This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 4. The excerpt below is the record exactly as published.
To Stew a Neck of Mutton in Stakes Cut the Mutton in stakes, pepper and salt them, fry them a little brown, then take them out of the pan and put them into a stew pan, fill the frying pan with water, let it boil, and pour it upon the stakes, when it boils throw in peas, onions, herbs, turnips and carrots
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