Sage and Onion Forcemeat

Name: Sage and Onion Forcemeat
Ingredients: Boil some white onions till half done; put as much bread-crumbs as there is chopped onion; about ten sage-leaves; Season with salt; and pepper, highly

From Catherine Owen's new cook book .., 1885

This forcemeat is suitable for ducks, pork, and goose.

Presented as published in 1885. 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

22Calories

1 gProtein

4 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories22 kcal

Protein0.7 g

Carbohydrates4.2 g

Fiber2.8 g

Sugars0.1 g

Total Fat0.9 g

Saturated Fat0.5 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium0.8 mg

Potassium75 mg

Calcium116 mg

Iron2 mg

Magnesium30 mg

Phosphorus6.4 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C2.3 mg

Vitamin A21 mcg

Vitamin E0.5 mg

Vitamin K120 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate19 mcg

Choline3.1 mg

Caffeine0 mg

Water0.6 g

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 69. The excerpt below is the record exactly as published.

Boil some white onions till half done ; chop them fine ; put as much 'bread-crumbs as there is chopped onion, and to about a pint of stuffing put about ten sage-leaves, dried till they powder easily. Season with salt and pepper, highly

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