Savoury Mould

Name: Savoury Mould
Ingredients: remains of any cold meats; a slice of bread; pepper; salt; a spoonful of chutnee; sufficient stock or gravy

From Wholesome cookery, 1887

Good cold with salad.

Presented as published in 1887. 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

81Calories

3 gProtein

15 gCarbs

1 gFat

Full nutrition (24 nutrients)

Calories81 kcal

Protein2.8 g

Carbohydrates15 g

Fiber0.7 g

Sugars1.6 g

Total Fat1.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Sodium143 mg

Potassium35 mg

Calcium63 mg

Iron1 mg

Magnesium8.1 mg

Phosphorus34 mg

Zinc0.3 mg

Copper0 mg

Manganese0.2 mg

Vitamin B60 mg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Water11 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 36. The excerpt below is the record exactly as published.

Savoury Mould. Mince up very small the remains of any cold meats, the greater variety the better. Add a slice of bread soaked in milk, pepper and salt, a spoonful of chutnee. Put all together in a saucepan, with sufficient stock or gravy

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