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Scotch Potted Meat
From Tried favourites cookery book, 1909
Serves 1
Will keep for a week if properly made.
Presented as published in 1909. 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
125Calories
11 gProtein
18 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein11 g
Carbohydrates18 g
Fiber6.4 g
Sugars0.2 g
Total Fat3.6 g
Saturated Fat1.4 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30.1 g
Cholesterol23 mg
Sodium9716 mg
Potassium393 mg
Calcium120 mg
Iron3.4 mg
Magnesium48 mg
Phosphorus83 mg
Zinc1.9 mg
Copper0.4 mg
Manganese3.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A9.3 mcg
Vitamin E0.5 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate11 mcg
Choline4.4 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 39. The excerpt below is the record exactly as published.
Scotch Potted Meat. Boil an ox cheek and tAvo calf’s feet (fore feet best). Stew slowly until meat comes off' bones. Strain and chop meat finely. Season highly with pepper and salt. Mix with -the gravy
Cook this with the app: pantry check, scaling, and the assistant.