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To Stew Lamb
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
245Calories
18 gProtein
0 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories245 kcal
Protein18 g
Carbohydrates0.4 g
Fiber0.3 g
Sugars0 g
Total Fat19 g
Saturated Fat8.1 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.5 g
Cholesterol70 mg
Sodium261 mg
Potassium242 mg
Calcium15 mg
Iron1.8 mg
Magnesium25 mg
Phosphorus167 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.1 mg
Folate21 mcg
Choline0.6 mg
Caffeine0 mg
Water70 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 37. The excerpt below is the record exactly as published.
To Stew Lamb. — Lamb should be prepared and stewed like mutton. It, however, requires only an hour and a half or two hours' stewing. Parsley or capers make the best flavoring
Cook this with the app: pantry check, scaling, and the assistant.