nut-freesoy-freefish-freeshellfish-free
Forcemeat
From The national course in home economics, 1917
Serves 4
Used for stuffing fish.
Presented as published in 1917. 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
558Calories
4 gProtein
7 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories558 kcal
Protein3.6 g
Carbohydrates7.1 g
Fiber2.3 g
Sugars2.3 g
Total Fat63 g
Saturated Fat32 g
Monounsaturated Fat19 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol102 mg
Sodium318 mg
Potassium208 mg
Calcium27 mg
Iron0.9 mg
Magnesium15 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C7.6 mg
Vitamin A150 mcg
Vitamin E2.9 mg
Vitamin K7.3 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate20 mcg
Choline46 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 55. The excerpt below is the record exactly as published.
forcemeat and sew up, sprinkle over a generous supply of salt and bread-crumbs; put three even tablespoonfuls of butter in tiny pieces on the fish; bake three-quarters of an hour, basting frequently. 1, H. B. 65 66 FISH. FORCEMEAT. One cup of bread-crumbs, two tablespoonfuls of butter, beef suet finely chopped, slice of onion finely chopped; half-teaspoonful of salt and a dash of cayenne. Moisten with a beaten egg
Cook this with the app: pantry check, scaling, and the assistant.