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Beef Olives with Anchovy Force-meat

Name: Beef Olives with Anchovy Force-meat
Yield: 1 servings
Ingredients: Cut some slices of fresh meat; One hard-boiled egg; three anchovies washed and boned; a little parsley; and lemon peel; a heaped tablespoonful of grated breadcrumbs; the same of chopped suet; bind with an egg

From The housewife's referee, 1898

Serves 1

Presented as published in 1898. 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

380Calories

19 gProtein

23 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories380 kcal

Protein19 g

Carbohydrates23 g

Fiber12 g

Sugars5.5 g

Total Fat26 g

Saturated Fat11 g

Monounsaturated Fat9.1 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol393 mg

Sodium638 mg

Potassium510 mg

Calcium260 mg

Iron4.7 mg

Magnesium49 mg

Phosphorus254 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C162 mg

Vitamin A264 mcg

Vitamin E2.1 mg

Vitamin K413 mcg

Vitamin B60.4 mg

Vitamin B121.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)3.6 mg

Folate105 mcg

Choline318 mg

Caffeine0 mg

Water186 g

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 86. The excerpt below is the record exactly as published.

Beef Olives with Anchovy Force-meat. — Cut some slices of fresh meat, or from an under-done cooked joint. Make a force-meat as follows : — One hard-boiled egg, three an- chovies washed and boned, a little parsley and lemon peel, all chopped fine ; a heaped tablespoonful of grated bread- crumbs, the same of chopped suet ; bind with an egg

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