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Mince Cutlets
From The "A1" cookery book, 1901
Serves 2
Serve with brown gravy.
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
459Calories
21 gProtein
15 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories459 kcal
Protein21 g
Carbohydrates15 g
Fiber0 g
Sugars0.3 g
Total Fat46 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol222 mg
Sodium1722 mg
Potassium758 mg
Calcium21 mg
Iron2.1 mg
Magnesium26 mg
Phosphorus215 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C58 mg
Vitamin A41 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.2 mg
Folate40 mcg
Choline153 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 35. The excerpt below is the record exactly as published.
Mince Cutlets. — ? lb. minced cooked meat, I oz. minced ham, 3 or 4 tablespoons bread-crumbs, i oz. butter, i pint stock, i egg, i oz. flour, pepper, salt, and cayenne, i dessert-spoon hot sauce
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