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Tinned Meat Patty
From The encyclopaedia of practical cookery, 1892
Serves 2
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
3321Calories
99 gProtein
702 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories3321 kcal
Protein99 g
Carbohydrates702 g
Fiber0 g
Sugars0 g
Total Fat37 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol66 mg
Sodium260 mg
Potassium1241 mg
Calcium310 mg
Iron51 mg
Magnesium244 mg
Phosphorus1034 mg
Zinc6.6 mg
Copper1.4 mg
Manganese6.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)8.5 mg
Riboflavin (B2)4 mg
Niacin (B3)61 mg
Folate1451 mcg
Choline0 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 503. The excerpt below is the record exactly as published.
Tinned-Meat Patty. — Sift h teaspoonful of baking-powder with 41b. of flour, then mb in 2oz. of butter, and when quite smooth stir in sufficient water
Cook this with the app: pantry check, scaling, and the assistant.