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Mince with Eggs
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. 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
25Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein0.8 g
Carbohydrates4.5 g
Fiber0.3 g
Sugars0.4 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium46 mg
Potassium12 mg
Calcium11 mg
Iron0.3 mg
Magnesium2.7 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate6.7 mcg
Choline0.9 mg
Caffeine0 mg
Water0.4 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 55. The excerpt below is the record exactly as published.
Mince with Eggs. — Take any cold meat and mince it finely, add half the quantity of breadcrumbs, season with nutmeg, pepper, and salt. Mix these all well together and fill some scollop shells. Break one raw egg
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