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Australian Potted Meat
From Cassell's dictionary of cookery, 1892
Serves 1
Time to prepare: twenty minutes. Probable cost: 9d.
Presented as published in 1892. 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
694Calories
120 gProtein
0 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein120 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat20 g
Saturated Fat10 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.3 g
Omega-30.2 g
Cholesterol399 mg
Sodium290 mg
Potassium1601 mg
Calcium23 mg
Iron13 mg
Magnesium104 mg
Phosphorus943 mg
Zinc29 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E0.5 mg
Vitamin K6.4 mcg
Vitamin B61.9 mg
Vitamin B1211 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)27 mg
Folate32 mcg
Choline390 mg
Caffeine0 mg
Water308 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 188. The excerpt below is the record exactly as published.
Australian Potted Meat. — Mince very finely the lean part of the meat, remove the skinny parts, and flavour rather highly with pepper, salt, and a little powdered allspice. Pound it in a mortar, adding- from time to time a little oiled butter, until It is quite smooth. Press it iuto pots, and pom- a little clarified butter over the top of each pot. Time to pre- pare, twenty minutes. Allow one pound for five persons
Cook this with the app: pantry check, scaling, and the assistant.