Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
52
Calories
0g
Protein
0g
Fat
13g
Carbs
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Peppermint | not in our table | 0 |
| Meat | not in our table | 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
- 2 tablespoons of sugar to 3 of mint
- 6 tablespoons of white wine vinegar
- 62 meats
- vinegar
Directions
1
Mrs. Wm. Allen.
2
Rub the saddle of lamb with salt and butter; while roasting, baste frequently with the gravy; cook 10 minutes to the pound.
3
The sauce is made from mint ; chop fine ; add 2 tablespoons of sugar to 3 of mint; 6 tablespoons of white wine vinegar or cider, heated, pouring in slowly over the mint.
4
62 Meats.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive