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Braized Capon a la Milanese

Name: Braized Capon a la Milanese
Yield: 10 servings
Ingredients: one pound of truffles; one pound of fat bacon; a gill of good gravy; salt; pepper; grated nutmeg; a chopped bay-leaf; thyme; four or five dozen ravioli

From Practical household cookery, 1891

Serves 10

Let the flavors develop by resting the stuffed capon.

Presented as published in 1891. 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

666Calories

4 gProtein

23 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories666 kcal

Protein4.5 g

Carbohydrates23 g

Fiber1.3 g

Sugars18 g

Total Fat61 g

Saturated Fat27 g

Monounsaturated Fat26 g

Polyunsaturated Fat5.5 g

Omega-30 g

Cholesterol72 mg

Sodium139 mg

Potassium144 mg

Calcium97 mg

Iron1 mg

Magnesium22 mg

Phosphorus81 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A65 mcg

Vitamin E1.1 mg

Vitamin K2.7 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate7 mcg

Choline20 mg

Caffeine6.8 mg

Water16 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 137. The excerpt below is the record exactly as published.

RAIZED CAPON A LA MILANAISE. Singe, draw, and truss a capon as previously described. Out one pound of truffles into pieces the size of a broad- bean ; after having peeled them pound the trimmings with one pound of fat oacon, season with salt, pepper, grated nutmeg, a chopped bay-leaf, and thyme ; mix this together with the truffles in a stewpan and simmer gently for about ten minutes, stirring occasionally with a wooden spoon. Moisten with a gill of good gravy and continue stirring and simmering for another ten minutes ; let the mixture get cold; then stuff the capon with it; fasten the crop- skin, and truss the bird as for boiling ; let it remain thus, PRACTICAL HOUSEHOLD COOKERY. 315 if possible, in a cool place for two days, when the flavour of the truffles will have penetrated well into the flesh. When wanted, prepare four or Rve dozen ravioli

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Cook this with the app: pantry check, scaling, and the assistant.