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Fricandellans (Indian)

Name: Fricandellans (Indian)
Yield: 1 servings
Ingredients: Mince the lean of cold lamb; the crumb of a large slice of bread; soak it in milk; a beaten egg; some chopped parsley; and thyme; a little grated lemon-peel; pepper; and salt

From The housewife's referee, 1898

Serves 1

Presented as published in 1898. 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

374Calories

34 gProtein

34 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories374 kcal

Protein34 g

Carbohydrates34 g

Fiber8 g

Sugars3.4 g

Total Fat13 g

Saturated Fat4.5 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol254 mg

Sodium10009 mg

Potassium901 mg

Calcium287 mg

Iron7.9 mg

Magnesium100 mg

Phosphorus402 mg

Zinc5.7 mg

Copper0.6 mg

Manganese3.5 mg

Vitamin D1.2 mcg

Vitamin C35 mg

Vitamin A202 mcg

Vitamin E1.2 mg

Vitamin K451 mcg

Vitamin B60.4 mg

Vitamin B123.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.1 mg

Folate89 mcg

Choline157 mg

Caffeine0 mg

Water170 g

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 95. The excerpt below is the record exactly as published.

Fricandellans {Indian). — Mince the lean of cold lamb very fine. Soak the crumb of a large slice of bread in milk, mash it, and mix with the minced meat a beaten egg, some chopped parsley and thyme, a little grated lemon-peel, pepper, and salt

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