Veal Forcemeat

Name: Veal Forcemeat
Ingredients: half a pound of suet; half a pound of bread-crumbs; the rind of a small lemon; half a teaspoonful of salt; a quarter of a teaspoonful of pepper; a tablespoonful of finely-chopped parsley; a teaspoonful of thyme; a teaspoonful of marjoram; two blades of mace

From The handy dictionary of cookery, 1890

Can substitute suet with bacon and veal for a richer forcemeat.

Presented as published in 1890. 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

1989Calories

5 gProtein

17 gCarbs

214 gFat

Full nutrition (34 nutrients)

Calories1989 kcal

Protein5.2 g

Carbohydrates17 g

Fiber11 g

Sugars4.2 g

Total Fat214 g

Saturated Fat119 g

Monounsaturated Fat71 g

Polyunsaturated Fat7.3 g

Omega-30 g

Cholesterol154 mg

Sodium1191 mg

Potassium242 mg

Calcium157 mg

Iron1.9 mg

Magnesium24 mg

Phosphorus52 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C138 mg

Vitamin A27 mcg

Vitamin E3.7 mg

Vitamin K82 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate23 mcg

Choline22 mg

Caffeine0 mg

Water96 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 106. The excerpt below is the record exactly as published.

Veal Forcemeat. Chop finely half a pound of suet; mix with it half a pound of bread-crumbs, the rind of a small lemon grated, half a teaspoonful of salt, a quarter of a teaspoonful of pepper, a tablespoonful of finely-chopped parsley, a tea- spoonful of thyme, a teaspoonful of marjoram, and two blades of mace

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