vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boudins (French Puddings)
From Cassell's dictionary of cookery, 1892
Serves 2
Chill the mixture before moulding.
Presented as published in 1892. 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
442Calories
23 gProtein
36 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein23 g
Carbohydrates36 g
Fiber6.3 g
Sugars7 g
Total Fat29 g
Saturated Fat2.7 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol295 mg
Sodium758 mg
Potassium940 mg
Calcium95 mg
Iron3.5 mg
Magnesium60 mg
Phosphorus309 mg
Zinc2 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D1.7 mcg
Vitamin C14 mg
Vitamin A131 mcg
Vitamin E3.7 mg
Vitamin K2.9 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.1 mg
Folate92 mcg
Choline259 mg
Caffeine0 mg
Water349 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1356. The excerpt below is the record exactly as published.
HaK roast the bird. Take ofi: the skin, draw out the sinews, and mince and pound the flesh till it is quite smooth. Mix with it its bulk in baked potatoes, dry and floury, season rather highlj' with salt, cayenne, and pounded mace, and add as much butter as there was meat. Pound the forcemeat between every addition, then mix in gradually three whole eggS and the yolks of two others, together with one or two table-spoonfuls of white sauce, chopped mushrooms, or dressed onions
Cook this with the app: pantry check, scaling, and the assistant.