Welsh Broth - Cawl
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INGREDIENTS
INSTRUCTIONS
Remove as much tat as possible from the cutlets and boil the meat gently in water for 1 hour. Skim off fat. Peel and cui up the vegetables and add to the lamb. Add salt and pepper to taste. Cover and simmer until the vegetables are tender. Posted to MM-Recipes Digest V3 #249 Date: Thu, 12 Sep 1996 18:14:59 +0000 From: "ray.watson"
NOTES
Nutrition
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| Serving Size: 1 Serving (607g) | ||
| Recipe Makes: 6 | ||
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| Calories: 588 | ||
| Calories from Fat: 234 (40%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 26g | 35 % | |
| Saturated Fat 12.4g | 62 % | |
| Monounsaturated Fat 10.4g | ||
| Polyunsanturated Fat 1.3g | ||
| Cholesterol 98.6mg | 30 % | |
| Sodium 189.7mg | 7 % | |
| Potassium 1613.1mg | 42 % | |
| Total Carbohydrate 56.8g | 17 % | |
| Dietary Fiber 9.5g | 38 % | |
| Sugars, other 47.3g | ||
| Protein 32.8g | 47 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 588
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