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Mince Collops au Naturel
From Modern cookery, in all its branches, 1884
Serves 1
Suitable for delicate health or weak digestion.
Presented as published in 1884. 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
860Calories
137 gProtein
1 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories860 kcal
Protein137 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.5 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.8 g
Omega-30.4 g
Cholesterol354 mg
Sodium1153 mg
Potassium1951 mg
Calcium32 mg
Iron13 mg
Magnesium136 mg
Phosphorus1159 mg
Zinc19 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A54 mcg
Vitamin E2.6 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B1210 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)18 mg
Folate0 mcg
Choline3.3 mg
Caffeine0 mg
Water514 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 196. The excerpt below is the record exactly as published.
MINCED COLLOPS AU NATUREL. Mince finely a pound of very tender rump steak, free from fat or skin ; season it with a moderate quantity of pepper and salt, set it over a gentle fire, and keep it stirred with a fork until it is quite hot that it may not gather into lumps. Simmer it very slowly in its own gravy from ten to twelve minutes, and then, should it be too dry, add a little boiling water, broth, or gravy
Cook this with the app: pantry check, scaling, and the assistant.