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Baked Left-Overs

Name: Baked Left-Overs
Yield: 1 servings
Ingredients: 1 cup cold meat (minced); ½ cup bread crumbs; 1 tablespoon butter; ½ teaspoon chopped parsley or sage; 1 very small onion, chopped fine; pepper and salt to taste

From The Cook County cook book, 1912

Serves 1

This recipe is attributed to Mrs. M. Abbott.

Presented as published in 1912. 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

806Calories

44 gProtein

62 gCarbs

52 gFat

Full nutrition (33 nutrients)

Calories806 kcal

Protein44 g

Carbohydrates62 g

Fiber5.3 g

Sugars9.7 g

Total Fat52 g

Saturated Fat17 g

Monounsaturated Fat18 g

Polyunsaturated Fat3.3 g

Cholesterol237 mg

Sodium566 mg

Potassium1081 mg

Calcium162 mg

Iron10 mg

Magnesium79 mg

Phosphorus450 mg

Zinc7.9 mg

Copper0.6 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A2.2 mcg

Vitamin E0.1 mg

Vitamin K17 mcg

Vitamin B61 mg

Vitamin B129.2 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.1 mg

Niacin (B3)14 mg

Folate105 mcg

Choline17 mg

Caffeine0 mg

Water292 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 248. The excerpt below is the record exactly as published.

BAKED LEFT-OVERS.— 1 cup cold meat (minced), ^ cup bread crumbs, 1 tablespoon butter, ^ teaspoon chopped parsley or sage, 1 very small onion, chopped fine, pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.