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Podovies, or Beef Patties (another way)

Name: Podovies, or Beef Patties (another way)
Yield: 1 servings
Ingredients: two or three slices of under-dressed cold roast beef; a third of its bulk in fat; a little pepper; salt; a finely-minced shallot; an anchovy cut into small pieces

From Cassell's dictionary of cookery, 1892

Serves 1

Time to bake: ten to fifteen minutes. Sufficient for a dozen patties for a dish.

Presented as published in 1892. 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

546Calories

87 gProtein

5 gCarbs

17 gFat

Full nutrition (33 nutrients)

Calories546 kcal

Protein87 g

Carbohydrates5 g

Fiber1 g

Sugars2.4 g

Total Fat17 g

Saturated Fat6.1 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat0.9 g

Cholesterol239 mg

Sodium366 mg

Potassium1498 mg

Calcium108 mg

Iron6.7 mg

Magnesium101 mg

Phosphorus844 mg

Zinc16 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C2.4 mg

Vitamin A0.5 mcg

Vitamin E1.3 mg

Vitamin K5.1 mcg

Vitamin B62.5 mg

Vitamin B123.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)26 mg

Folate59 mcg

Choline364 mg

Caffeine0 mg

Water320 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1260. The excerpt below is the record exactly as published.

Podovies, or Beef Patties (another way). — Mince very finely two or three slices of under-dressed cold roast beef. Mix with the meat a third of its bulk in fat, and season with a little pepper and salt, and a finely-minced shallot, and, if the flavour is liked, an anchovy cut into small pieces

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