dairy-freenut-freesoy-freefish-freeshellfish-free
Mince Mould
From The Cook County cook book, 1912
Serves 3
Presented as published in 1912. 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
732Calories
62 gProtein
14 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories732 kcal
Protein62 g
Carbohydrates14 g
Fiber0.9 g
Sugars1.3 g
Total Fat48 g
Saturated Fat18 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol274 mg
Sodium490 mg
Potassium948 mg
Calcium67 mg
Iron7.7 mg
Magnesium62 mg
Phosphorus543 mg
Zinc13 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate28 mcg
Choline61 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 254. The excerpt below is the record exactly as published.
MINCE MOULD.— Put 2 lbs. of minced beef into basin; add 2 oz. bacon and a little parsley, both finely chopped, 2 oz. bread crumbs, 1 beaten egg
Cook this with the app: pantry check, scaling, and the assistant.