dairy-freenut-freesoy-free
Forcemeat (Oyster, for Roast or Boiled Turkey)
From The Ideal cook book, 1899
Serves 3
Presented as published in 1899. 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
483Calories
27 gProtein
41 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories483 kcal
Protein27 g
Carbohydrates41 g
Fiber3.5 g
Sugars4.7 g
Total Fat22 g
Saturated Fat10 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol250 mg
Sodium597 mg
Potassium623 mg
Calcium284 mg
Iron17 mg
Magnesium91 mg
Phosphorus442 mg
Zinc119 mg
Copper8.8 mg
Manganese1.5 mg
Vitamin D0.7 mcg
Vitamin C0.3 mg
Vitamin A93 mcg
Vitamin E3.1 mg
Vitamin K6.1 mcg
Vitamin B60.2 mg
Vitamin B1227 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.6 mg
Folate86 mcg
Choline300 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 76. The excerpt below is the record exactly as published.
Forcemeat (Oyster, for Roast or Boiled Turkey) —Ingredients—2 teacupfuls of bread crumbs, 1 oz. of minced suet, 1 tablespoonful of savory herbs, a sprinkle of nutmeg, salt and pepper to taste, 2 eggs, 114 doz. oysters.
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