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Veck or Shoulder of Lamb Stewed
From The economical cook book, 1905
Serves 6
Presented as published in 1905. 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
61Calories
3 gProtein
6 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories61 kcal
Protein3.2 g
Carbohydrates5.5 g
Fiber0.1 g
Sugars4.3 g
Total Fat3.1 g
Saturated Fat1.3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.3 g
Cholesterol12 mg
Sodium262 mg
Potassium101 mg
Calcium15 mg
Iron0.4 mg
Magnesium10 mg
Phosphorus35 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A5.2 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate5.1 mcg
Choline2.7 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 23. The excerpt below is the record exactly as published.
Veck or Shoulder of Lamb Stewed. Brown the lamb in drippings, season with pepper and salt, pour over it two quarts of cold water, and stew slowly an hour and a half or until tender, letting the water gradually stew awayi then add a wine-glass of tomato catsup and a teaspoonfrd of browning, thicken with browned flour
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