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Pork Forcemeat
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
646Calories
20 gProtein
128 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories646 kcal
Protein20 g
Carbohydrates128 g
Fiber13 g
Sugars26 g
Total Fat6.5 g
Saturated Fat1.6 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.4 g
Cholesterol0 mg
Sodium848 mg
Potassium885 mg
Calcium313 mg
Iron6.5 mg
Magnesium94 mg
Phosphorus319 mg
Zinc2.4 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K9.3 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8 mg
Folate208 mcg
Choline44 mg
Caffeine0 mg
Water412 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 85. The excerpt below is the record exactly as published.
Pork Forcemeat. 2 lbs. Onions, 1 tablespoonful Crushed Sago, J lb. Bread Crumto, Salt and Pepper
Cook this with the app: pantry check, scaling, and the assistant.