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Minced Collops
From Consult me, 1902
Serves 1
Presented as published in 1902. 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
357Calories
51 gProtein
0 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories357 kcal
Protein51 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat6.5 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol156 mg
Sodium156 mg
Potassium793 mg
Calcium33 mg
Iron5.1 mg
Magnesium47 mg
Phosphorus487 mg
Zinc13 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2.4 mcg
Vitamin E0.4 mg
Vitamin K3.3 mcg
Vitamin B61.3 mg
Vitamin B126.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate12 mcg
Choline146 mg
Caffeine0 mg
Water166 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 329. The excerpt below is the record exactly as published.
MINCED COLLOPS.— Chop beef, and mince it very small, to which add salt and pepper. Put into small jars, and pour on the top some clarified butter. When intended for use, put the clarified butter into a frying-pan, and slice some onions into the pan; fry' them ; add a little water to it
Cook this with the app: pantry check, scaling, and the assistant.