Dinner
A baked mince
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Mix together two cupfuls of minced cold lamb, chicken or veal, one cupful of chopped ham and one cupful of fine bread-crumbs.
- Moisten thoroughly with well-seasoned soup stock.
- Break upon the top of the mince as many eggs as will lie side by side on it, sprinkle with salt and pepper, return to the oven and bake until the whites are set and firm.
Historical transcription
Source method
- 1
Mix together two cupfuls of minced cold lamb, chicken or veal, one cupful of chopped ham and one cupful of fine bread-crumbs. Moisten thoroughly with well-seasoned soup stock. Turn into a greased bake-dish and set in the oven until heated through. Break upon the top of the mince as many eggs as will lie side by side on it, sprinkle with salt and pepper, return to the oven and bake until the whites are set and firm. Send to table in a pudding-dish.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.