Minced Meat

Name: Minced Meat
Ingredients: about a pound of the meat; a table-spoonful of flour; half a pint of stock or water; a tea-spoonful of Tarragon vinegar; the same of Harvey sauce or mushroom ketchup; a few slices of finely chopped onion

From The paper-bag cookery manual, 1911

Presented as published in 1911. 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

1106Calories

70 gProtein

37 gCarbs

73 gFat

Full nutrition (33 nutrients)

Calories1106 kcal

Protein70 g

Carbohydrates37 g

Fiber2.6 g

Sugars6.4 g

Total Fat73 g

Saturated Fat32 g

Monounsaturated Fat33 g

Polyunsaturated Fat4.1 g

Cholesterol395 mg

Sodium329 mg

Potassium1660 mg

Calcium71 mg

Iron14 mg

Magnesium92 mg

Phosphorus656 mg

Zinc13 mg

Copper0.9 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C25 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B61.6 mg

Vitamin B1217 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.6 mg

Niacin (B3)20 mg

Folate73 mcg

Choline9.2 mg

Caffeine0 mg

Water668 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 26. The excerpt below is the record exactly as published.

Minced Meat. This is made from the remains of cold meat, beef, mutton, veal, or pork. Trim off the superfluous fat and cut about a pound of the meat into slices and then into small discs. Season it with salt and pepper and sprinkle over a table-spoonful of flour. Mix in a small basin half a pint of stock or water, a tea- spoonful of Tarragon vinegar, the same of Harvey sauce or mushroom ketchup, and a few slices of finely chopped onion

Cook this with the app: pantry check, scaling, and the assistant.