Kew Mince

Name: Kew Mince
Ingredients: lib. of cold meat of any kind; 6oz. of suet; three or four tablespoonfuls of breadcrumbs; the beaten yolks of four eggs; a few drops of essence of anchovy, or one anchovy, washed, boned, and finely minced; a glass of port wine

From The "Queen" cookery books: Entrees, 1901

This dish can be made with any kind of cold meat.

Presented as published in 1901. 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

3245Calories

100 gProtein

65 gCarbs

254 gFat

Full nutrition (34 nutrients)

Calories3245 kcal

Protein100 g

Carbohydrates65 g

Fiber1.1 g

Sugars5 g

Total Fat254 g

Saturated Fat127 g

Monounsaturated Fat94 g

Polyunsaturated Fat14 g

Omega-30.1 g

Cholesterol1258 mg

Sodium952 mg

Potassium2035 mg

Calcium216 mg

Iron19 mg

Magnesium134 mg

Phosphorus1097 mg

Zinc17 mg

Copper1.1 mg

Manganese0.7 mg

Vitamin D4.1 mcg

Vitamin C14 mg

Vitamin A320 mcg

Vitamin E4.8 mg

Vitamin K8.8 mcg

Vitamin B61.8 mg

Vitamin B1220 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2.6 mg

Niacin (B3)23 mg

Folate153 mcg

Choline604 mg

Caffeine0 mg

Water641 g

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 69. The excerpt below is the record exactly as published.

Kew Mince. — Mince together very finely lib. of cold meat of any kind and 6oz. of suet ; mix with this three or four tablespoonfuls of breadcrumbs, the beaten yolks of four eggs, a few drops of essence of anchovy, or one anchovy, washed, boned, and finely minced, with pepper, salt, and a glass of port wine

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