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Persian Meat Cakes
From Consult me, 1902
Serves 4
Serve with the same butter used for frying.
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
41Calories
2 gProtein
6 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories41 kcal
Protein2 g
Carbohydrates6.3 g
Fiber2.2 g
Sugars1.1 g
Total Fat1.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol4.4 mg
Sodium2523 mg
Potassium139 mg
Calcium36 mg
Iron0.8 mg
Magnesium14 mg
Phosphorus27 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate7.1 mcg
Choline2.4 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 377. The excerpt below is the record exactly as published.
PERSIAN MEAT CAKES. — Take the fat and sinews from the meat of a leg of mutton; beat in a marble mortar with pepper, salt, and the juice of onions, and sweet herbs
Cook this with the app: pantry check, scaling, and the assistant.