vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Forcemeat of Hard-boiled Eggs
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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
475Calories
38 gProtein
5 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories475 kcal
Protein38 g
Carbohydrates5.4 g
Fiber0 g
Sugars3.4 g
Total Fat32 g
Saturated Fat9.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.2 g
Cholesterol1119 mg
Sodium372 mg
Potassium382 mg
Calcium150 mg
Iron3.7 mg
Magnesium31 mg
Phosphorus519 mg
Zinc3.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D6.6 mcg
Vitamin C0 mg
Vitamin A447 mcg
Vitamin E3.1 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.4 mg
Folate136 mcg
Choline882 mg
Caffeine0 mg
Water224 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 156. The excerpt below is the record exactly as published.
a teaspoonful of ground mace. Wash the livers, put them in a pan, and cover with boiling water. Let them bpil for half an hour. When cold, pound to a smooth paste and rub through a puree sieve. Mix the bread crumbs and cream together and cook them slowly until a smooth paste is formed. Remove from the fire, add the butter to the paste, let it cool slowly, then add the liver, season- ing, and the eggs which have been well beaten. Mix thoroughly and set away to cool. SANDWICHEB^ EGO AND CHEE8E DI8HE8 281 Foroemeat of Hard-boiled Bffg Mix well in a mortar the yolks of six or eight hard-boiled eggs, sali, pepper, and parsley io taste
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