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Veal Forcemeat No. 1
From Cassell's dictionary of cookery, 1892
Serves 6
For balls, mold to size of large marbles and fry until browned.
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
395Calories
3 gProtein
6 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories395 kcal
Protein2.6 g
Carbohydrates5.8 g
Fiber2.7 g
Sugars0.3 g
Total Fat41 g
Saturated Fat21 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.6 g
Cholesterol26 mg
Sodium399 mg
Potassium60 mg
Calcium35 mg
Iron1.4 mg
Magnesium16 mg
Phosphorus17 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A4.4 mcg
Vitamin E1.1 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate8 mcg
Choline2.8 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2132. The excerpt below is the record exactly as published.
eal Forcemeat. — No. l. Shred finely half a poimd of suet, free from skin and fibre. Mix with it half a pound of bread-crumbs crib- bled through a colander, the rind of half a small lemon grated, one tea-spoonful of salt, half a tea-spoonful of white pepper, a table-spoonful of chopped parsley, a tea-spoonful of thyme, a tea-spoonful of marjoram, two small blades of mace pounded. Bind the mixture together with yolk of egg to which a little milk
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