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Forcemeat of Beef
From Cassell's dictionary of cookery, 1892
Serves 2
Garnish with fried parsley.
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
818Calories
48 gProtein
20 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories818 kcal
Protein48 g
Carbohydrates20 g
Fiber2.4 g
Sugars1.1 g
Total Fat59 g
Saturated Fat24 g
Monounsaturated Fat26 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol354 mg
Sodium212 mg
Potassium1152 mg
Calcium60 mg
Iron5.9 mg
Magnesium70 mg
Phosphorus512 mg
Zinc9.1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C22 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K2.4 mcg
Vitamin B61.2 mg
Vitamin B126.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.3 mg
Folate56 mcg
Choline161 mg
Caffeine0 mg
Water257 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 531. The excerpt below is the record exactly as published.
Forcemsat of Beef. — Take cold mashed potato, some slices of beef minced tine, a few savoury herbs, pepper, and salt. Mix these with two eggs
Cook this with the app: pantry check, scaling, and the assistant.