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Cantons De Rouen
From The new practical housekeeping, 1890
Serves 4
Serve with a bed of vegetables for added flavor.
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
733Calories
4 gProtein
8 gCarbs
79 gFat
Full nutrition (34 nutrients)
Calories733 kcal
Protein4 g
Carbohydrates7.7 g
Fiber0.4 g
Sugars0.8 g
Total Fat79 g
Saturated Fat27 g
Monounsaturated Fat36 g
Polyunsaturated Fat9.1 g
Omega-30 g
Cholesterol56 mg
Sodium84 mg
Potassium74 mg
Calcium35 mg
Iron0.7 mg
Magnesium6 mg
Phosphorus51 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.6 mcg
Vitamin C0.1 mg
Vitamin A4.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate0.9 mcg
Choline13 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 463. The excerpt below is the record exactly as published.
Cantons De Rouen. — Cut off bone of leg about an inch from joint, giving a large sweep of skin. Take bone out of leg without breaking the skin ; make a dressing of one half cup bread, soaked, squeezed and seasoned with salt, pepper and any herb except sage. Stuff leg with this, sew up and trim in shape, as near like little ducks as possible. Place in pan upon a bed of vegetables, (slices of turnips, carrots, onions, bay leaf, and two or three slices salt pork), or baste with a little butter
Cook this with the app: pantry check, scaling, and the assistant.