[Sca-cooks] Lamb with Roasted Apples and Onions

Fri Aug 11 11:16:56 PDT 2006

37 grams of fat per serving isn't 'burdened'?!?  A Big Mac has *30* grams of fat!  

So dropping the lamb dish down to 15 grams is significant.

And 500 calories for a Big Mac compared to 629 calories for the original lamb recipe!

The 'Makeover' also reduced the sodium from 534 mg down to 34 mg!  That's impressive!

Review the 'table' (well, it was a table before the list mangled it) comparing the Makeover version with the original:

Makeover  Traditional
Calories:  316 cals  629 cals
Kilojoules:  1,323 kJ  2,633 kJ
Fat  15.0 g  37.0 g
Carbohydrates  27.6 g  18.0 g
Protein  19.0 g  47.0 g
Cholesterol  58.0 mg  155.0 mg
Sodium  134 mg  534 mg
Saturated Fat  4.0 g  10.0 g
Fiber  3.6 g  2.6 g
Calcium  43.0 mg  126.0 mg
Total Sugars  19.6 g  2.0 g

That's some significant decreases in saturated fat and cholesterol, too!  Altogether a tasty, satifying, healthy dish!

Duriel

-*-*-*-*-*-*-*-*-*
Tom Vincent
-*-*-*-*-*-*-*-*-*
Republican agenda: Crush the middle class into poverty, rape the environment, enrich corporations, restore slavery, install a theocratic dictatorship. Fight back! 

----- Original Message ----
From: grizly <grizly at mindspring.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Friday, August 11, 2006 1:44:44 PM
Subject: Re: [Sca-cooks] Lamb with Roasted Apples and Onions

I was responding to the opening statement as referring to how a period
recipe could be modified, then following it with a recipe.  I had made the
deduction that the recipe was, indeed, a period recipe being modified.
Really.  I understand the concept of modifying recipes to reduce calories
and fat.

The recipe you gave in this post doesn't seem burdened with fat or salt, so
I am confused again what needs to be changed.  Sure, you can reduce the pork
fat contribution by using a leaner cut than one would expect was used in
period.  A little dealcoholized wine takes out more calories, making sure to
dry-roast the meat will also help.

It actually seems to be a great axample of finding a recipe already having
the qualities we are talking about (reduced fat and refined sugar) without
having to change the substance of the dish or the ingredients given by the
author.  The kind I would seek out for a feast in avoiding too many fat
laden foods.

niccolo difrancesco

_______________________________________________
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org