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Forcemeat
From Consult me, 1902
Serves 8
A rich forcemeat can include oysters or marrow.
Presented as published in 1902. 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
610Calories
13 gProtein
6 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories610 kcal
Protein13 g
Carbohydrates5.5 g
Fiber2.3 g
Sugars0.1 g
Total Fat60 g
Saturated Fat32 g
Monounsaturated Fat20 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol86 mg
Sodium1288 mg
Potassium269 mg
Calcium42 mg
Iron1.5 mg
Magnesium32 mg
Phosphorus145 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A2.3 mcg
Vitamin E1.1 mg
Vitamin K8.1 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.6 mg
Folate13 mcg
Choline5.8 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 223. The excerpt below is the record exactly as published.
FORCEMEAT. — Take a pound of fresh lean veal, and the same weight of beef suet, and a bit of bacon or ham ; shred all together ; beat it in a mortar very fine ; then season it with sweet herbs, pepper, salt, cloves, mace, and nutmegs ; add the yolks of two or three eggs
Cook this with the app: pantry check, scaling, and the assistant.