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Minced Pork on Toast
From The Swedish, French, American cook book, 1918
Serves 1
Serve with poached eggs for breakfast.
Presented as published in 1918. 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
627Calories
49 gProtein
3 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories627 kcal
Protein49 g
Carbohydrates3.2 g
Fiber0 g
Sugars0.2 g
Total Fat50 g
Saturated Fat19 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol230 mg
Sodium233 mg
Potassium887 mg
Calcium76 mg
Iron1.8 mg
Magnesium59 mg
Phosphorus522 mg
Zinc4.9 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0.2 mg
Vitamin A4.7 mcg
Vitamin E0.4 mg
Vitamin K1.4 mcg
Vitamin B61.5 mg
Vitamin B121.5 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate2.5 mcg
Choline121 mg
Caffeine0 mg
Water212 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 260. The excerpt below is the record exactly as published.
Minced Pork on Toast (Pore Smince sur Roties ) WTien pork has been left from the dinner or meal before it makes very nice mince. Grind the pork that is free from fat through the machine; put in a saucepan on top of the tea kettle or a double boiler; add to each cup two tablespoons cream sauce, small table¬ spoon sherry, pepper and salt; let stand to simmer; add half table¬ spoon good butter and four tablespoons rich cream
Cook this with the app: pantry check, scaling, and the assistant.