Mince Patties
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
370Calories
4 gProtein
86 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories370 kcal
Protein3.7 g
Carbohydrates86 g
Fiber6.2 g
Sugars58 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium33 mg
Potassium830 mg
Calcium151 mg
Iron2.5 mg
Magnesium54 mg
Phosphorus129 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C316 mg
Vitamin A17 mcg
Vitamin E1.2 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate45 mcg
Choline6.4 mg
Caffeine0 mg
Alcohol4.6 g
Water416 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 11. The excerpt below is the record exactly as published.
MINCE PATTIES Chop a cold veal kidney and some fat ; add an apple, orange, candied lemon-peel, fresh currants, a little wine, cloves, brandy, and sugar
Cook this with the app: pantry check, scaling, and the assistant.