gluten-freedairy-freenut-freesoy-free
Forcemeat for Turkey
From Cassell's dictionary of cookery, 1892
Serves 2
Oyster sauce should be used with this forcemeat. Time: twenty minutes to prepare.
Presented as published in 1892. 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
700Calories
34 gProtein
36 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories700 kcal
Protein34 g
Carbohydrates36 g
Fiber0 g
Sugars0.1 g
Total Fat45 g
Saturated Fat12 g
Monounsaturated Fat17 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol332 mg
Sodium1379 mg
Potassium867 mg
Calcium206 mg
Iron22 mg
Magnesium183 mg
Phosphorus569 mg
Zinc262 mg
Copper13 mg
Manganese1.5 mg
Vitamin D0.5 mcg
Vitamin C12 mg
Vitamin A310 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B1248 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.6 mg
Folate107 mcg
Choline75 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2055. The excerpt below is the record exactly as published.
the unbeaten yolk of an egg. Or mix the above ingredients, and add a dozen bearded oysters finely minced, and a filleted anchovy, or two ounces of dressed lean ham or tongue
Cook this with the app: pantry check, scaling, and the assistant.