Forcemeat with Liver and Ham

Name: Forcemeat with Liver and Ham
Ingredients: half a pound of liver; half a pound of fat ham; two or three beads of garlic; a small tin of mushrooms; a teaspoonful of the aromatic flavouring herbs; some cayenne pepper

From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880

Great care must be taken to mix the herbs well with the forcemeat.

Presented as published in 1880. 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

1672Calories

67 gProtein

13 gCarbs

150 gFat

Full nutrition (34 nutrients)

Calories1672 kcal

Protein67 g

Carbohydrates13 g

Fiber1 g

Sugars1.4 g

Total Fat150 g

Saturated Fat54 g

Monounsaturated Fat68 g

Polyunsaturated Fat17 g

Omega-30.1 g

Cholesterol771 mg

Sodium1539 mg

Potassium1336 mg

Calcium29 mg

Iron21 mg

Magnesium70 mg

Phosphorus1244 mg

Zinc10 mg

Copper12 mg

Manganese0.7 mg

Vitamin D0.1 mcg

Vitamin C2.5 mg

Vitamin A64183 mcg

Vitamin E4.2 mg

Vitamin K0 mcg

Vitamin B61.1 mg

Vitamin B12193 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)5.8 mg

Niacin (B3)43 mg

Folate16 mcg

Choline12 mg

Caffeine0 mg

Water296 g

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 57. The excerpt below is the record exactly as published.

half a pound of liver and half a pound of fat ham. Cut these up and place them in a fryingpan with two or three beads of garlic. Add also a small tin of mushrooms. F ry the liver with the fat ham thoroughly. When finished nib the whole mixture through a wire sieve. Next add a teaspoonful of the aromatic flavouring herbs we have mentioned and some cayenne pepper

Cook this with the app: pantry check, scaling, and the assistant.