Scalloped Meat

Name: Scalloped Meat
Ingredients: Mince fine the meat; moisten it with some left over tomato soup; Butter and season some bread crumbs

From Machias Cook Book, 1899

Any kind of cold meat may be used.

Presented as published in 1899. 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

693Calories

30 gProtein

8 gCarbs

59 gFat

Full nutrition (32 nutrients)

Calories693 kcal

Protein30 g

Carbohydrates8 g

Fiber0 g

Sugars0 g

Total Fat59 g

Saturated Fat21 g

Monounsaturated Fat29 g

Polyunsaturated Fat6.3 g

Cholesterol180 mg

Sodium2461 mg

Potassium1334 mg

Calcium0 mg

Iron1.5 mg

Magnesium33 mg

Phosphorus258 mg

Zinc5 mg

Copper0.1 mg

Vitamin D1.4 mcg

Vitamin C102 mg

Vitamin A0 mcg

Vitamin E0.6 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B121.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.5 mg

Folate9.5 mcg

Choline145 mg

Caffeine0 mg

Water131 g

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 18. The excerpt below is the record exactly as published.

SCALLOPED MEAT. Mince fine the meat left from a roast lamb dinner, moisten it with some left over tomato soup. Butter and season some bread crumbs

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