Creams of Mutton or Beef
From Sea Cookery, 1911
Garnish with boiled cauliflower, halved tomatoes, and green peas or chopped parsley.
Presented as published in 1911. 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
1039Calories
43 gProtein
164 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1039 kcal
Protein43 g
Carbohydrates164 g
Fiber10 g
Sugars14 g
Total Fat22 g
Saturated Fat5.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat6.6 g
Omega-30 g
Cholesterol372 mg
Sodium1809 mg
Potassium585 mg
Calcium478 mg
Iron13 mg
Magnesium112 mg
Phosphorus572 mg
Zinc4.6 mg
Copper0.7 mg
Manganese2.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.2 mg
Vitamin K15 mcg
Vitamin B60.4 mg
Vitamin B121.7 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)15 mg
Folate290 mcg
Choline327 mg
Caffeine0 mg
Water327 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 55. The excerpt below is the record exactly as published.
CREAMS OF MUTTON OR BEEF. ■J- pint of water £ lb. of bread crumbs £ lb. minced mutton Make a panada of the water and bread crumbs, add the minced mutton, season with pepper and salt, add the eggs, and mix well. Grease eight dariole moulds and fill up with the mixture, place the moulds in a pan, cover them with greased paper, and steam half an hour. Dish up and mask with soubise sauce. Garnish with boiled cauliflower, halved tomatoes, and green peas or chopped parsley. pepper salt 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.