Forcemeat for Larks

Name: Forcemeat for Larks
Ingredients: a quarter of a pound of calf’s liver; about the same quantity of rather fat ham; a bead of garlic; a piece of lemon-peel the size of the first finger-nail; a tea-spoonful of parsley; a little cayenne pepper; and some salt; enough aromatic mixed herbs to cover a sixpence

From Common-sense papers on cookery, 1880

Paper cases can be made from stiff note-paper.

Presented as published in 1880. 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

876Calories

34 gProtein

22 gCarbs

75 gFat

Full nutrition (34 nutrients)

Calories876 kcal

Protein34 g

Carbohydrates22 g

Fiber11 g

Sugars4.2 g

Total Fat75 g

Saturated Fat27 g

Monounsaturated Fat34 g

Polyunsaturated Fat8.6 g

Omega-30.1 g

Cholesterol386 mg

Sodium775 mg

Potassium725 mg

Calcium150 mg

Iron11 mg

Magnesium47 mg

Phosphorus605 mg

Zinc5.2 mg

Copper6.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C131 mg

Vitamin A32101 mcg

Vitamin E2.3 mg

Vitamin K24 mcg

Vitamin B60.7 mg

Vitamin B1296 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.8 mg

Niacin (B3)20 mg

Folate18 mcg

Choline8.7 mg

Caffeine0 mg

Water199 g

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 36. The excerpt below is the record exactly as published.

a quarter of a pound of calf’s liver, cut it up into small pieces, and fry in about the same quantity of rather fat ham. A Nice Little Dinner. 91 Chop up finely a bead of garlic, a piece of lemon-peel the size of the first finger-nail, a tea-spoonful of parsley, and the remaining half of the tin of mushrooms ; add a little cayenne pepper and some salt, and enough aromatic mixed herbs to cover a sixpence

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