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Meat Cakes
From The encyclopaedia of practical cookery, 1892
Serves 4
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
45Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein1.2 g
Carbohydrates11 g
Fiber1.9 g
Sugars4.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.5 mg
Potassium164 mg
Calcium26 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate21 mcg
Choline6.9 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 483. The excerpt below is the record exactly as published.
Meat Cakes. — Trim oil the fat and skin of some Raw Meat, and finely mince the lean ; mix with it about three finely- rninced onions, and season with pepper, salt, and cumin. Work the mixture well, then divide and mould it into small cakes. Grease a gridiron, lay the cakes on it, side by side, and broil over a clear but not too brisk' fire, turning them when browned on one side. When cooked, arrange the cakes tastefully on a hot dish, sprinkle with finely-minced onions an
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