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Sausage Forcemeat
From The table, 1889
Serves 2
Use when needed.
Presented as published in 1889. 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
654Calories
55 gProtein
11 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories654 kcal
Protein55 g
Carbohydrates11 g
Fiber4.5 g
Sugars0.3 g
Total Fat43 g
Saturated Fat16 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol192 mg
Sodium163 mg
Potassium1094 mg
Calcium117 mg
Iron4 mg
Magnesium93 mg
Phosphorus573 mg
Zinc6.9 mg
Copper0.4 mg
Manganese1.8 mg
Vitamin D1.2 mcg
Vitamin C0.4 mg
Vitamin A10 mcg
Vitamin E0.6 mg
Vitamin K22 mcg
Vitamin B61.6 mg
Vitamin B122.6 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)15 mg
Folate14 mcg
Choline143 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 120. The excerpt below is the record exactly as published.
Sausage Forcemeat. — Cut up one pound of fresh pork into small pieces, season it with one pinch of salt, a saltspoonful of pepper, half a saltspoonful of grated nutmeg, and the same quantity of powdered thyme, and chop ail up very fine. A quarter of a pound of lean, raw meat
Cook this with the app: pantry check, scaling, and the assistant.