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Braised Capons with Sweetbreads and Truffles
From The encyclopædia of practical cookery, 1890
Serves 4
Serve sauce a la regence in a boat.
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
29Calories
2 gProtein
0 gCarbs
2 gFat
Full nutrition (31 nutrients)
Calories29 kcal
Protein2.4 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat2.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Cholesterol9.4 mg
Sodium5.6 mg
Potassium27 mg
Calcium1.4 mg
Iron0.1 mg
Magnesium2.6 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0.2 mg
Vitamin A4.6 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate0.8 mcg
Caffeine0 mg
Water7.9 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 118. The excerpt below is the record exactly as published.
Braised Capons with Sweetbreads and Truffles. — Prepare and truss two Capons as for Braised Capons a la Financiere. Then make a ragout of chicken quenelles and cut mushrooms mixed in sauce a la regence. When the Capons are done, drain and put them on a dish, and lean them against a block of fried bread, with the crops downwards. Then put one sweetbread below each Capon, one on the top of tho bread, and one in each space left between the Capons. Put a crayfish
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