Forcemeat
From The "ideal" cookery book, 1902
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
2835Calories
51 gProtein
123 gCarbs
235 gFat
Full nutrition (34 nutrients)
Calories2835 kcal
Protein51 g
Carbohydrates123 g
Fiber7.7 g
Sugars11 g
Total Fat235 g
Saturated Fat125 g
Monounsaturated Fat78 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol556 mg
Sodium2265 mg
Potassium718 mg
Calcium376 mg
Iron11 mg
Magnesium98 mg
Phosphorus644 mg
Zinc5.4 mg
Copper0.6 mg
Manganese1.6 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E4.7 mg
Vitamin K20 mcg
Vitamin B60.7 mg
Vitamin B122.6 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)15 mg
Folate234 mcg
Choline380 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 2. The excerpt below is the record exactly as published.
Forcemeat. 2-oz. ham. J-lb. suet 6-oz. bread crumbs. 2 eggs. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.