dairy-freenut-freesoy-freefish-freeshellfish-free
Excellent Beef Galantine
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Miss Perkin
Presented as published in 1907. 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
639Calories
74 gProtein
22 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories639 kcal
Protein74 g
Carbohydrates22 g
Fiber1.1 g
Sugars6.4 g
Total Fat28 g
Saturated Fat9.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol384 mg
Sodium1879 mg
Potassium1179 mg
Calcium112 mg
Iron7.8 mg
Magnesium81 mg
Phosphorus865 mg
Zinc15 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E1.1 mg
Vitamin K4.9 mcg
Vitamin B61.7 mg
Vitamin B126.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)19 mg
Folate65 mcg
Choline364 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 19. The excerpt below is the record exactly as published.
Excellent Beef Galantine. i lb. lean Beef, minced fine. Mb. lean Ham, minced fine. Mb. Breadcrumbs. 2 Eggs. Pepper and Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.