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Beef Patties
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for six patties.
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
671Calories
40 gProtein
3 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories671 kcal
Protein40 g
Carbohydrates2.5 g
Fiber0.5 g
Sugars1.2 g
Total Fat54 g
Saturated Fat22 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.1 g
Cholesterol168 mg
Sodium136 mg
Potassium656 mg
Calcium24 mg
Iron4.3 mg
Magnesium42 mg
Phosphorus358 mg
Zinc8.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.8 mg
Vitamin B126.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.1 mg
Folate21 mcg
Choline1.7 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 223. The excerpt below is the record exactly as published.
Beef Patties. — Shred one pound of under- cooked beef, a little fat and lean together; season with pepper, or cayenne, salt, and a little onion, or shalot. Make half a i)Ound of puff-past
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