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Beef Force-meat
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
316Calories
17 gProtein
40 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories316 kcal
Protein17 g
Carbohydrates40 g
Fiber4.7 g
Sugars2.2 g
Total Fat9.7 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium155 mg
Potassium1093 mg
Calcium83 mg
Iron3.6 mg
Magnesium64 mg
Phosphorus326 mg
Zinc2 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D2 mcg
Vitamin C44 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K4.8 mcg
Vitamin B60.8 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.5 mg
Folate81 mcg
Choline321 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 170. The excerpt below is the record exactly as published.
Beef, Force-meat of. — Take cold mashed potato, some slices of beef, minced fine, a few savory herbs, pep- per and salt. Mix these with two eggs to a paste ; make into balls ; fry in but- ter a rich brown. Garnish with fried parsley. Chestnut Force-meat. — Roast and peel a dozen large chestnuts ; boil them for about twenty minutes in some strong veal gravy; drain, and, when cold, put them into a mortar ; blanch and mince them with the liver of the fowl, a teaspoonful of grated ham, a teaspoonful of salt, half a teaspoonful of pepper
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