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A Nice Way to Use Cold Meat
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
80Calories
5 gProtein
11 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein5.2 g
Carbohydrates11 g
Fiber0.7 g
Sugars1.3 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol8.3 mg
Sodium251 mg
Potassium86 mg
Calcium28 mg
Iron0.9 mg
Magnesium9.7 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.8 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate17 mcg
Choline14 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 173. The excerpt below is the record exactly as published.
A Nice Way to Use Cold Meat When you have a little meat left from dinner, mince it, grate and add to it half as much of bread crumbs, and season with pepper, and whatever herb you fancy, with a little celery seed. Add a wineglassful of good stock or beef extract. Place these ingredients in a mould that they will about fit, and pour over it sufficient dissolved gelatine
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