Minced Chop
From Liverpool School of Cookery recipe book, 1900
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
21Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories21 kcal
Protein0.5 g
Carbohydrates4.1 g
Fiber0.2 g
Sugars1.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium80 mg
Potassium21 mg
Calcium8.2 mg
Iron0.2 mg
Magnesium2.6 mg
Phosphorus7.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.8 mcg
Choline0.5 mg
Caffeine0 mg
Water34 g
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 40. The excerpt below is the record exactly as published.
Minced Chop. 1 mutton chop. i teaspoonful ketchup. 2 taklespoonfuls water. Salt and pepper. J oz. bread crumbs.
Cook this with the app: pantry check, scaling, and the assistant.