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Bassamore
From The Portland Woman's Exchange Cook Book, 1913
Serves 3
Presented as published in 1913. 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
742Calories
88 gProtein
4 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories742 kcal
Protein88 g
Carbohydrates4.4 g
Fiber0.9 g
Sugars0.8 g
Total Fat39 g
Saturated Fat9.9 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat2 g
Cholesterol287 mg
Sodium1398 mg
Potassium1279 mg
Calcium59 mg
Iron3.3 mg
Magnesium89 mg
Phosphorus795 mg
Zinc11 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C18 mg
Vitamin A0.3 mcg
Vitamin E3.8 mg
Vitamin K0 mcg
Vitamin B61.7 mg
Vitamin B124.7 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)27 mg
Folate46 mcg
Choline66 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 29. The excerpt below is the record exactly as published.
Bassamore. 2 lbs. best part of a Rllet of veal. J/2 lb. ham. Yolks of 3 eggs, whites of 2. A little cream; a few bread crumbs; pepper, salt, nutmeg, a little mace, a grated lemon
Cook this with the app: pantry check, scaling, and the assistant.