Mince for Invalids
From Common-sense papers on cookery, 1880
This method of mince is very nutritious and easier to digest.
Presented as published in 1880. 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
As published
This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 101. The excerpt below is the record exactly as published.
the meat must be minced raw. It must then be sprinkled with a little salt, moistened with a little good broth
Cook this with the app: pantry check, scaling, and the assistant.