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Cold Meat Mince with Breadcrumbs
From The encyclopaedia of practical cookery, 1892
Serves 2
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
43Calories
0 gProtein
0 gCarbs
4 gFat
Full nutrition (22 nutrients)
Calories43 kcal
Protein0.3 g
Carbohydrates0.5 g
Total Fat4.5 g
Saturated Fat2.6 g
Monounsaturated Fat0.9 g
Cholesterol13 mg
Sodium2.6 mg
Potassium12 mg
Calcium7.7 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus7.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water7.3 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 490. The excerpt below is the record exactly as published.
Cold-Meat Mince with Breadcrumbs. — Chop the remains i of any kind of cold Meat as finely as possible ; place a layer of breadcrumbs, seasoned with salt and pepper, in a pie-dish, put a few bits of butter over them, then add a layer of mince, then a layer of seasoned breadcrumbs, and so on until the dish is full, using plenty of butter. Pour 1 breakfast-cupful of thick cream
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