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Cold-Meat Porcupine
From The encyclopaedia of practical cookery, 1892
Serves 1
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
216Calories
11 gProtein
18 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories216 kcal
Protein11 g
Carbohydrates18 g
Fiber1 g
Sugars3.7 g
Total Fat12 g
Saturated Fat3.8 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol197 mg
Sodium302 mg
Potassium234 mg
Calcium62 mg
Iron1.7 mg
Magnesium21 mg
Phosphorus158 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C39 mg
Vitamin A82 mcg
Vitamin E0.8 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate60 mcg
Choline162 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 492. The excerpt below is the record exactly as published.
Cold-Meat Porcupine. — Chop up some cold cooked Meat such as lamb, fowl, veal, &c., and mix it with a quarter its quantity of bread- or cracker-crumbs, or mashed potatoes, and a little chopped bacon. Sprinkle with salt, pepper, and cayenne, add a little lemon-juice
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