Mock Smelt

Name: Mock Smelt
Ingredients: a cup of cold lamb or veal; two tablespoons of bread crumbs; a teaspoon of onion juice; a teaspoon of Worcestershire sauce; a teaspoon of vinegar; a chopped hard boiled egg; a piece of green pepper

From Pan-Pacific cook book, 1915

Drain on paper.

Presented as published in 1915. 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

479Calories

54 gProtein

12 gCarbs

22 gFat

Full nutrition (33 nutrients)

Calories479 kcal

Protein54 g

Carbohydrates12 g

Fiber0.7 g

Sugars2.1 g

Total Fat22 g

Saturated Fat8.4 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat2.1 g

Cholesterol381 mg

Sodium424 mg

Potassium884 mg

Calcium92 mg

Iron3.5 mg

Magnesium69 mg

Phosphorus593 mg

Zinc8 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D1.1 mcg

Vitamin C1.1 mg

Vitamin A75 mcg

Vitamin E1.1 mg

Vitamin K1.1 mcg

Vitamin B61.1 mg

Vitamin B123.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1 mg

Niacin (B3)19 mg

Folate69 mcg

Choline149 mg

Caffeine0 mg

Water224 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 47. The excerpt below is the record exactly as published.

MOCK SMELT— CHILEAN Mix a cup of cold lamb or veal, chopped fine, with two tablespoons of bread crumbs, a teaspoon each of onion juice, Worcestershire sauce and vinegar, a chopped hard boiled egg and a piece of green pepper

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