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Ham Forcemeat
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
253Calories
8 gProtein
14 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories253 kcal
Protein7.6 g
Carbohydrates14 g
Fiber2.1 g
Sugars1.5 g
Total Fat19 g
Saturated Fat10 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol65 mg
Sodium549 mg
Potassium141 mg
Calcium56 mg
Iron1.3 mg
Magnesium23 mg
Phosphorus106 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C1.5 mg
Vitamin A24 mcg
Vitamin E0.4 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate28 mcg
Choline54 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 42. The excerpt below is the record exactly as published.
HAM FORCEMEAT 1 oimce ham Grated rind of '/^ lemon 2 oimces suet Dash of nutmeg 2 oimces fine bread crumbs Pinch of mace 1 teaspoon chopped parsley 1 egg Vi teaspoon mixed herbs 2 tablespoons milk Salt and pepper Chop the ham and suet fine; mix the dry ingredients; add the egg; season to taste; mix well and use as required. 106 FORCEMEATS, STUFFINGS, ETC. Fi'X°olFour VEAL FORCEMEAT V4 pound lean veal 1 tablespoon chopped parsley 2 oimces beef suet 1 teaspoon onion juice 2 ounces fine bread crumbs
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