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Veal Forcemeat
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
272Calories
10 gProtein
13 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories272 kcal
Protein9.9 g
Carbohydrates13 g
Fiber2 g
Sugars1.5 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol80 mg
Sodium344 mg
Potassium177 mg
Calcium59 mg
Iron1.4 mg
Magnesium27 mg
Phosphorus131 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0.8 mg
Vitamin A24 mcg
Vitamin E0.5 mg
Vitamin K7.1 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate32 mcg
Choline42 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 42. The excerpt below is the record exactly as published.
2 tablespoons milk Salt and pepper Chop the ham and suet fine; mix the dry ingredients; add the egg; season to taste; mix well and use as required. 106 FORCEMEATS, STUFFINGS, ETC. Fi'X°olFour VEAL FORCEMEAT V4 pound lean veal 1 tablespoon chopped parsley 2 oimces beef suet 1 teaspoon onion juice 2 ounces fine bread crumbs Dash of nutmeg Salt and pepper 2 tablespoons niilk 14 teaspoon grated lemon rind 1 egg
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