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Pork Forcemeat for Divers Uses
From A guide to modern cookery, 1909
Serves 16
This is essentially sausage meat.
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
522Calories
1 gProtein
0 gCarbs
57 gFat
Full nutrition (35 nutrients)
Calories522 kcal
Protein0.8 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat57 g
Saturated Fat22 g
Monounsaturated Fat26 g
Polyunsaturated Fat6.4 g
Omega-30 g
Cholesterol77 mg
Sodium1297 mg
Potassium8.9 mg
Calcium4.2 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.9 mcg
Choline42 mg
Caffeine0 mg
Alcohol0.6 g
Water5.9 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 50. The excerpt below is the record exactly as published.
PORK FORCEMEAT FOR DIVERS USES Remove the tendons of, and cut into large cubes, two lbs. of fillet of pork, and the same weight of fresh, fat bacon. Season with one and three-quarter oz. of spiced salt (No. 188), chop the fillet and bacon up, together or separately, pound them finely in the mortar, and finish with two eggs and two tablespoonfuls of brandy
Cook this with the app: pantry check, scaling, and the assistant.