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Liver and Ham Forcemeat

Name: Liver and Ham Forcemeat
Yield: 6 servings
Ingredients: half a pound of calf's liver; half a pound of fat bacon; a small tea-spoonful of herbaceous seasoning; a little salt

From Cassell's dictionary of cookery, 1892

Serves 6

Probable cost, 9d. per pound.

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

8 gProtein

2 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories390 kcal

Protein7.8 g

Carbohydrates1.5 g

Fiber0 g

Sugars0 g

Total Fat39 g

Saturated Fat15 g

Monounsaturated Fat17 g

Polyunsaturated Fat4.5 g

Omega-30 g

Cholesterol132 mg

Sodium77 mg

Potassium125 mg

Calcium4 mg

Iron3.3 mg

Magnesium7.7 mg

Phosphorus137 mg

Zinc1.2 mg

Copper2 mg

Manganese0.1 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A10698 mcg

Vitamin E0.9 mg

Vitamin K2 mcg

Vitamin B60.2 mg

Vitamin B1232 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)5.8 mg

Folate0.3 mcg

Choline16 mg

Caffeine0 mg

Water27 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 849. The excerpt below is the record exactly as published.

iver and Ham, Forcemeat of, for Haised Pies, &C. — Take half a pound of calf's liver, and half a pound of fat bacon. Cut the meat into one-inch squares, and fry them lightly, putting in the bacon first, and when it is half done adding the liver. Season with a small tea-spoonfxil of herbaceous seasoning and a little salt

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