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Braised Capon
From The encyclopædia of practical cookery, 1890
Serves 6
Can be stuffed with various fillings.
Presented as published in 1890. 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
716Calories
3 gProtein
3 gCarbs
79 gFat
Full nutrition (33 nutrients)
Calories716 kcal
Protein2.8 g
Carbohydrates2.8 g
Fiber0 g
Sugars1.2 g
Total Fat79 g
Saturated Fat30 g
Monounsaturated Fat35 g
Polyunsaturated Fat8.7 g
Cholesterol83 mg
Sodium228 mg
Potassium92 mg
Calcium3.1 mg
Iron0.2 mg
Magnesium4.1 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D1.9 mcg
Vitamin C0.2 mg
Vitamin A2.3 mcg
Vitamin E0.5 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate4.2 mcg
Choline39 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 115. The excerpt below is the record exactly as published.
Braised Capon. — Take a young Capon, draw and truss it, and put it into a braising-pan with lib. of fat bacon cut into small pieces round it ; add 1 table-spoonful of butter and 1 pint of veal broth
Cook this with the app: pantry check, scaling, and the assistant.