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Seasoning for Forcemeat and Game and Meat Pies
From Cassell's dictionary of cookery, 1892
Serves 2
One ounce of seasoning will flavor three pounds of forcemeat.
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
691Calories
16 gProtein
118 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein16 g
Carbohydrates118 g
Fiber54 g
Sugars4.5 g
Total Fat33 g
Saturated Fat19 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol0 mg
Sodium125 mg
Potassium1711 mg
Calcium1305 mg
Iron60 mg
Magnesium379 mg
Phosphorus350 mg
Zinc5.8 mg
Copper1.6 mg
Manganese28 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A503 mcg
Vitamin E9.1 mg
Vitamin K583 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.1 mg
Folate221 mcg
Choline38 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1750. The excerpt below is the record exactly as published.
Seasoning for Forcemeat and Game and Meat Pies.— Take two ounces of dried thjrme, an ounce of marjoram, an ounce of rosemary, and two ounces of bay- leaves. Pound these in a mortar, and pass the powder thi-ough a hair sieve. Pound separately two ounces of cloves, two ounces of black pepper, and one ounce of cayenne, mix these with the powdered herbs, and add four ounces of grated nutmeg. Weigh the powder, and add to it four times its weight in dried salt
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