dairy-freenut-freesoy-freefish-freeshellfish-free
Forcemeat of Game
From Cassell's dictionary of cookery, 1892
Serves 2
Stir in frothed egg whites before using.
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
922Calories
59 gProtein
15 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories922 kcal
Protein59 g
Carbohydrates15 g
Fiber0.7 g
Sugars1.9 g
Total Fat68 g
Saturated Fat26 g
Monounsaturated Fat29 g
Polyunsaturated Fat8.9 g
Omega-30.1 g
Cholesterol437 mg
Sodium455 mg
Potassium816 mg
Calcium134 mg
Iron6 mg
Magnesium90 mg
Phosphorus630 mg
Zinc5.7 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D2.9 mcg
Vitamin C0.4 mg
Vitamin A122 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B61.4 mg
Vitamin B124.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)15 mg
Folate54 mcg
Choline244 mg
Caffeine0 mg
Water241 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.
Forcemeat of Game. — Clear the meat from the bones, and mince it with a quarter of a pound of fat bacon to each pound of game. Flavour with shallot, capers, lemon-peel, and a very few leaves of taiTagon, all of which should be minced very fine. Soak some bread, and press out all the moisture ; add it, with the yolks of three eggs. If the bacon be salt, be careful not to over-salt the forcemeat ; pepper
Cook this with the app: pantry check, scaling, and the assistant.