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Collops, Minced, Scotch
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for two pounds makes a good dish.
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
517Calories
66 gProtein
5 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories517 kcal
Protein66 g
Carbohydrates4.7 g
Fiber0.9 g
Sugars2.1 g
Total Fat26 g
Saturated Fat11 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol213 mg
Sodium204 mg
Potassium1087 mg
Calcium56 mg
Iron6.6 mg
Magnesium66 mg
Phosphorus637 mg
Zinc16 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C3.7 mg
Vitamin A3 mcg
Vitamin E0.6 mg
Vitamin K4.4 mcg
Vitamin B61.7 mg
Vitamin B127.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate25 mcg
Choline189 mg
Caffeine0 mg
Water336 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 402. The excerpt below is the record exactly as published.
Collops, Minced, Scotch.— Mince beef very small, salt and pepper it, and put it, while raw, into small jars, and pour over it soino clarified butter. When wanted for use, pxit the clarified butter into a frying-pan, slice some onions into the pan, and fry them ; add a little water
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