Mince (Hot)
From Entrees made easy, 1905
These proportions are for 0.5 lb. of meat.
Presented as published in 1905. 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
367Calories
3 gProtein
25 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories367 kcal
Protein3.2 g
Carbohydrates25 g
Fiber2.6 g
Sugars6.4 g
Total Fat29 g
Saturated Fat8.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.6 g
Cholesterol29 mg
Sodium16 mg
Potassium238 mg
Calcium44 mg
Iron1.1 mg
Magnesium21 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.4 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate51 mcg
Choline44 mg
Caffeine0 mg
Water371 g
As published
This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 18. The excerpt below is the record exactly as published.
Mince (Hot). Have ready any scraps of meat, together with a little cooked ham or bacon ; pass this through a mincer, or chop it up very finely by hand, and mix it well with this sauce : — Mince up a small onion, and, if at hand, a mushroom ; fry these till lightly browned in | oz. clarified dripping ; sprinkle in \ oz. of flour, and fry till it is all a light brown, when you add | pint of stock or water. Boil it well, let it cool a little, and then mix it with the meat, season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.