Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
111
Calories
0g
Protein
12g
Fat
2g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- 2 tablespoons of butter
- mustard
- salt
- pepper
Directions
1
Cut cold roast lamb in thin slices and re-heat in sauce nuide by melting 2 tablespoons of butter; add % tablespoon vii'.egar, ^.4 <iiip currant jelly, Vit teaspoon French mustard, salt and pepper to taste.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive