dairy-freenut-freesoy-freefish-freeshellfish-free
Cold Meat Utilized
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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
679Calories
68 gProtein
31 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein68 g
Carbohydrates31 g
Fiber1.4 g
Sugars3.8 g
Total Fat31 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.7 g
Omega-30.2 g
Cholesterol690 mg
Sodium631 mg
Potassium947 mg
Calcium239 mg
Iron9 mg
Magnesium74 mg
Phosphorus777 mg
Zinc13 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A242 mcg
Vitamin E1.9 mg
Vitamin K3.3 mcg
Vitamin B61.4 mg
Vitamin B126.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)14 mg
Folate81 mcg
Choline564 mg
Caffeine0 mg
Water276 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 439. The excerpt below is the record exactly as published.
COLD MEAT UTILIZED. Chop your beef very fine, then soak your bread in cold water till it is very soft ; take it in the hands and squeeze as much of the water out as you can, having two-thirds as much bread as meat ; mix the bread and meat thoroughly together ; beat three eggs well and mix in ; add salt
Cook this with the app: pantry check, scaling, and the assistant.