Forcemeat for Cucumbers

Name: Forcemeat for Cucumbers
Ingredients: a pound of fillet of veal; a pound of fat from the calf’s kidney; season with salt; season with pepper; a pinch of grated nutmeg; a wine-glassful of milk

From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884

Presented as published in 1884. 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

653Calories

88 gProtein

0 gCarbs

31 gFat

Full nutrition (28 nutrients)

Calories653 kcal

Protein88 g

Carbohydrates0 g

Fiber0 g

Total Fat31 g

Saturated Fat13 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.2 g

Cholesterol372 mg

Sodium372 mg

Potassium1429 mg

Calcium68 mg

Iron3.8 mg

Magnesium109 mg

Phosphorus921 mg

Zinc14 mg

Copper0.5 mg

Manganese0.1 mg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.2 mg

Vitamin B61.9 mg

Vitamin B126.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)34 mg

Folate59 mcg

Water330 g

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 84. The excerpt below is the record exactly as published.

Forcemeat for cucumbers. Chop up a pound of fillet of veal, without gristle or fat, with a pound of fat from the calf’s kidney ; season with salt, pepper, and a pinch of grated nutmeg ; moisten with a wine-glassful of milk

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