vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Saunders
From Cassell's dictionary of cookery, 1892
Serves 4
Serves 3-4 persons.
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
4Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories3.9 kcal
Protein0.3 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0.2 mg
Sodium1.3 mg
Potassium6 mg
Calcium0.4 mg
Iron0.1 mg
Magnesium0.1 mg
Phosphorus2.2 mg
Zinc0.1 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.8 mcg
Choline0.5 mg
Caffeine0 mg
Water6.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1722. The excerpt below is the record exactly as published.
Saunders. — Take one pound of under- dressed meat of any kind, moisten with two or three spoonfuls of good gravy, and season with pepper and salt. Spread a layer of mashed potatoes
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