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An Excellent Recipe for Wild Fowl
From Royal Victoria cook book, 1900
Serves 2
Recipe by Mrs. Vansittart.
Presented as published in 1900. 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
17Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories17 kcal
Protein0.1 g
Carbohydrates2.8 g
Fiber0.2 g
Sugars2.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4851 mg
Potassium25 mg
Calcium4.7 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus3.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A12 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.2 mcg
Choline0.9 mg
Caffeine0 mg
Water9.4 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 16. The excerpt below is the record exactly as published.
AN EXCELLENT RECIPE FOR WILD FOWL.— One saltspoon of salt, { cayenne, 1 dessertspoon of lemon juice, 1 ditto pounded sugar, 2 ditto Harvey sauce, and 3 of port wine
Cook this with the app: pantry check, scaling, and the assistant.