Dry Mince

Name: Dry Mince
Ingredients: 4 tablespoons minced cooked meat.; 1 small teaspoon butter or lard.; ½ tablespoon minced onion.; (½ teaspoon chopped parsley.); A pinch of salt, pepper and red pepper.

From Practical West African cookery, 1910

Presented as published in 1910. 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

7 gProtein

2 gCarbs

19 gFat

Full nutrition (33 nutrients)

Calories216 kcal

Protein7.4 g

Carbohydrates2.4 g

Fiber0.1 g

Sugars0.2 g

Total Fat19 g

Saturated Fat7 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat2.1 g

Cholesterol49 mg

Sodium615 mg

Potassium340 mg

Calcium1 mg

Iron0.4 mg

Magnesium8.7 mg

Phosphorus66 mg

Zinc1.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C26 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate3.2 mcg

Choline39 mg

Caffeine0 mg

Water37 g

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 43. The excerpt below is the record exactly as published.

Dry Mince. (I). 4 tablespoons minced cooked 1 small teaspoon butter or meat. ! lard. £ tablespoon minced onion. (£ teaspoon chopped parsley.) A pinch of salt, pepper and red pepper.

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