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Godiveail Forcemeat
From The table, 1889
Serves 8
Poach for three minutes before serving. Can be made with poultry or game.
Presented as published in 1889. 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
386Calories
12 gProtein
1 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories386 kcal
Protein12 g
Carbohydrates0.6 g
Fiber0.1 g
Sugars0.1 g
Total Fat37 g
Saturated Fat16 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol89 mg
Sodium918 mg
Potassium116 mg
Calcium14 mg
Iron0.5 mg
Magnesium9.4 mg
Phosphorus87 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E2 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate10 mcg
Choline38 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 120. The excerpt below is the record exactly as published.
GodiveailX Forcemeat. — Remove the stringy tissue from half a pound of veal suet, pound it in a mortar ; take the same quantity of lean veal, chopped in the machine, a quarter of a pound of very consistent pate-a-chou (No. 1240), omitting the eggs, and pound all together. Sea- son highly with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Add four raw egg yolks and two whole ones
Cook this with the app: pantry check, scaling, and the assistant.