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Meat Seasoning
From Tried favourites cookery book, 1909
Serves 20
Useful for seasonings, meat pies, rissoles, hash, etc.
Presented as published in 1909. 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
18Calories
0 gProtein
3 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein0.4 g
Carbohydrates2.7 g
Fiber1.1 g
Sugars0.2 g
Total Fat0.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8801 mg
Potassium36 mg
Calcium15 mg
Iron0.5 mg
Magnesium6.8 mg
Phosphorus9.6 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A26 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3 mcg
Choline0.8 mg
Caffeine0 mg
Water0.4 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 195. The excerpt below is the record exactly as published.
Meat Seasoning:. Extremely useful to keep ready mixed for seasonings, meat pies, rissoles, hash, &c. Ingredients: — 1 lb. salt, 1 oz. white pepper, ^ oz. ground mace, 1 large nutmeg (grated), and 1 saltspoonful of cayenne
Cook this with the app: pantry check, scaling, and the assistant.