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Game, Forcemeat for

Name: Game, Forcemeat for
Yield: 4 servings
Ingredients: a quarter of a pound of fat bacon; a quarter of a pound of calf's liver; a tea-spoonful of salt; half a tea-spoonful of pepper; a pinch of powdered mace; the well-beaten yolks of two eggs

From Cassell's dictionary of cookery, 1892

Serves 4

Time to prepare is twenty minutes.

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

328Calories

9 gProtein

1 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories328 kcal

Protein9 g

Carbohydrates1.4 g

Fiber0.1 g

Sugars0.1 g

Total Fat32 g

Saturated Fat12 g

Monounsaturated Fat14 g

Polyunsaturated Fat3.9 g

Omega-30 g

Cholesterol192 mg

Sodium676 mg

Potassium131 mg

Calcium17 mg

Iron2.9 mg

Magnesium8.9 mg

Phosphorus153 mg

Zinc1.2 mg

Copper1.5 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A8063 mcg

Vitamin E1 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B1224 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4.4 mg

Folate12 mcg

Choline85 mg

Caffeine0 mg

Water39 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 570. The excerpt below is the record exactly as published.

Game, Forcemeat for. — Take a quarter of a pound of fat bacon, and a quarter of a pound of calf's liver. Cut into convenient- sized pieces, and fry them until half cooked, then chop them small, put them into a mortar, and pound them thoroughly with a tea-spoon- ful of salt, half a tea-spoonful of pepper, and a pinch of powdered mace. When well pounded, add the well-beaten yolks of two eggs

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