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Potted Meat
From Cookery and housekeeping, 1882
Serves 4
Presented as published in 1882. 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
15Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein1.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol4.4 mg
Sodium3.9 mg
Potassium16 mg
Calcium1.1 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus10 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.5 mcg
Choline0 mg
Caffeine0 mg
Water4.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 201. The excerpt below is the record exactly as published.
Potted meat from the remainder of Monday's mutton. Tea. Bread. Mode. — Cut from the bone every scrap of meat ; mince, and then pound it in a mortar. Add \ a teaspoonful of parsley, pepper, salt, and grated nutmeg. Butter a tiny niould or jam-pot ; place the mixture in it, and press it tightly down. Pour over it some gravy, jellied if possible, and put it in a slow oven for one hour
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