Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two pounds breast of lamb
- one quart of green peas
- one onion
- one pint of cooked rice
- salt
- pepper
Directions
Two pounds breast of lamb or One onion.
Cut the lamb in small pieces; dredge with salt and flour and brown in drippings; cut the onion tine and brown in fat; add to the meat; put in a stewpan and cover with boiling water; simmer until the bones slip out; remove the bones; strain the liquor and skim off the fat; when the liquor boils again add the meat, pepper and salt ; then add one quart of green peas or one pint of cooked rice, and simmer fifteen minutes.