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Braised Capons with Rock-Salt
From The encyclopædia of practical cookery, 1890
Serves 4
Serve remaining gravy separately in a sauceboat.
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
93Calories
7 gProtein
6 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories93 kcal
Protein6.8 g
Carbohydrates6.3 g
Fiber0 g
Sugars2.8 g
Total Fat4.3 g
Saturated Fat1.2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.8 g
Cholesterol15 mg
Sodium259 mg
Potassium213 mg
Calcium6.7 mg
Iron0.5 mg
Magnesium9.7 mg
Phosphorus71 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A6.4 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate9.6 mcg
Choline16 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 117. The excerpt below is the record exactly as published.
Braised Capons with Rock-Salt. — Take two Capons and prepare them as for Braised Capons with Bice, then put them in a braising-pan with lj pints of chicken broth. When done, drain them, remove the fat from the stock, strain it, and add half its quantity of rich veal broth, such as blond de veau
Cook this with the app: pantry check, scaling, and the assistant.