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Cold-Meat Ringlets

Name: Cold-Meat Ringlets
Yield: 1 servings
Ingredients: a small piece of the white flesh of any kind of cold Meat; half its quantity of chopped cooked ham; a third its quantity of finely-grated breadcrumbs; season to taste with salt; season to taste with pepper; moisten it with a beaten egg; and a little clear stock

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

207Calories

9 gProtein

31 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories207 kcal

Protein9.3 g

Carbohydrates31 g

Fiber1.5 g

Sugars1.8 g

Total Fat4.8 g

Saturated Fat1.3 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat0.9 g

Cholesterol34 mg

Sodium408 mg

Potassium148 mg

Calcium63 mg

Iron2.1 mg

Magnesium17 mg

Phosphorus107 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.3 mcg

Vitamin C0.1 mg

Vitamin A32 mcg

Vitamin E0.2 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.1 mg

Folate63 mcg

Choline57 mg

Caffeine0 mg

Water49 g

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 494. The excerpt below is the record exactly as published.

Cold-Meat Ringlets. — A small piece of the white flesh of any kind of cold Meat can be used. The Meat must be finely minced and mixed with half its quantity of chopped cooked ham, and a third its quantity of finely-grated bread- crumbs ; season to taste with salt and pepper and a small quantity of grated nutmeg; moisten it with a beaten egg and a little clear stock

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