Walled Meat

Name: Walled Meat
Ingredients: four or five potatoes; salt; pepper; celery salt; cream or butter; hot milk; a pint of minced meat

From The Common sense recipe book, 1898

Presented as published in 1898. 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

1848Calories

71 gProtein

121 gCarbs

119 gFat

Full nutrition (33 nutrients)

Calories1848 kcal

Protein71 g

Carbohydrates121 g

Fiber13 g

Sugars4.9 g

Total Fat119 g

Saturated Fat42 g

Monounsaturated Fat58 g

Polyunsaturated Fat13 g

Cholesterol360 mg

Sodium4957 mg

Potassium5219 mg

Calcium72 mg

Iron7.9 mg

Magnesium204 mg

Phosphorus858 mg

Zinc12 mg

Copper0.9 mg

Manganese0.9 mg

Vitamin D2.8 mcg

Vitamin C322 mg

Vitamin A0 mcg

Vitamin E1.2 mg

Vitamin K12 mcg

Vitamin B63.1 mg

Vitamin B122.9 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1 mg

Niacin (B3)21 mg

Folate109 mcg

Choline362 mg

Caffeine0 mg

Water738 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 18. The excerpt below is the record exactly as published.

WALLED MEAT. Boil and mash four or five potatoes. Season well with salt, pepper and celery salt, and moisten with cream or butter and hot milk. Arrange in a border around a platter and put in the oven to keep hot while preparing a pint of minced meat

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