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Vegetables in a Mould
From The thorough good cook, 1895
Serves 6
Presented as published in 1895. 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
12Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories12 kcal
Protein1.1 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium12 mg
Potassium12 mg
Calcium4.7 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.9 mcg
Choline25 mg
Caffeine0 mg
Water6.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 198. The excerpt below is the record exactly as published.
Vegetables iu a Mould. Line the inside of an oval mould with rashers of bacon ; then set upright alternately slips of cooked tvuiiip, carrots, celery, asparagus heads, and pickled cucumbers. Lay a forcemeat at the bottom of the mould and round the inside of the vegetables ; fill the centre with stewed beef tails with the bones taken out, or with small pieces of mutton or veal passed with sweet herbs, pepper, salt, and lemon-juice
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