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Minced Pork
From A year's cookery, 1880
Serves 3
Ensure the mixture does not boil.
Presented as published in 1880. 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
540Calories
36 gProtein
59 gCarbs
17 gFat
Full nutrition (35 nutrients)
Calories540 kcal
Protein36 g
Carbohydrates59 g
Fiber6.9 g
Sugars33 g
Total Fat17 g
Saturated Fat5.2 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol99 mg
Sodium157 mg
Potassium1081 mg
Calcium90 mg
Iron2.5 mg
Magnesium70 mg
Phosphorus422 mg
Zinc4 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.8 mcg
Vitamin C25 mg
Vitamin A8 mcg
Vitamin E0.4 mg
Vitamin K2.3 mcg
Vitamin B61.3 mg
Vitamin B121 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.5 mg
Folate63 mcg
Choline99 mg
Caffeine0 mg
Alcohol3.1 g
Water541 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 127. The excerpt below is the record exactly as published.
Minced Pork. Pease Soup. Bacon made hot. Jam Turnovers. Calf’s Head, Hashed. Sally Lunns. Boiled Bacon. Dry Toast. White Broccoli, Brown and White Bread Potatoes. and Butter. Semolina Pudding. Marmalade. Cheese. Corn Flour Milk. Marketing. For the Bay.— A pound of Apples ; White Broccoli ; Potatoes. A YEAR'S COOKERY. 157 Breakfast. — Pickled Mackerel (August 28th) ; Bacon left yester¬ day, made hot (February 26th) ; Sally Lunns (June 4th) ; Corn Flour Milk (June 19th). Luncheon. — Minced Pork. — Carefully cut away every particle of meat from the leg of pork, mince it finely, take away all the fat and skin, and weigh it. Bub a stewpan quickly across with garlic, melt a slice of butter in it, and, supposing there is one pound of meat, put in four apples and four onions that have been pared, cored, and chopped small. Stir them over a gentle fire for a minute or two, then add a gill of the gravy left from the pork, or, if there is none of this, substitute two table-spoonfuls of the liquor the calf’s head was boiled in and a table-spoonful of vinegar. Season the minced pork with salt and pepper, and, supposing there is one pound of meat, add a spoonful of mustard and a dessert-spoonful of flour
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