dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
A Lunch Mould
From The King's College Hospital book of cooking recipes, 1907
Serves 3
This dish can be made with the remains of any cold meat.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
601Calories
64 gProtein
10 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein64 g
Carbohydrates10 g
Fiber0.5 g
Sugars1.1 g
Total Fat32 g
Saturated Fat9.6 g
Monounsaturated Fat14 g
Polyunsaturated Fat6.2 g
Omega-30 g
Cholesterol192 mg
Sodium2502 mg
Potassium872 mg
Calcium56 mg
Iron3.3 mg
Magnesium62 mg
Phosphorus593 mg
Zinc5.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.4 mcg
Vitamin C2.4 mg
Vitamin A62 mcg
Vitamin E0.8 mg
Vitamin K2.3 mcg
Vitamin B61.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)19 mg
Folate37 mcg
Choline221 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 33. The excerpt below is the record exactly as published.
A Lunch Mould. Soak the crumbs of two rolls or any white bread in milk or soup; mince Jib. ham, Jib. veal or chicken; season with pepper and salt, a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.