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Ham, Minced
From Cassell's dictionary of cookery, 1892
Serves 2
Good for breakfast or supper. Serves 2-3.
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
390Calories
36 gProtein
18 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories390 kcal
Protein36 g
Carbohydrates18 g
Fiber2.7 g
Sugars10 g
Total Fat20 g
Saturated Fat7.5 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol113 mg
Sodium3218 mg
Potassium910 mg
Calcium69 mg
Iron3.9 mg
Magnesium69 mg
Phosphorus580 mg
Zinc4.2 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D1.4 mcg
Vitamin C3.1 mg
Vitamin A46 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60.8 mg
Vitamin B120.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)10 mg
Folate22 mcg
Choline153 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 682. The excerpt below is the record exactly as published.
Ham, Minced. — Take a pound of lean ham already dressed ; mince it very finely, and mix with it a little cayenne and a blade of mace, powdered. Put it into a saucepan with two table.-spoonfuls of cream and half a pint of good veal stock
Cook this with the app: pantry check, scaling, and the assistant.