gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Capon with Melted Butter and Gherkins
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for four or five persons. Time to roast: one hour.
Presented as published in 1892. 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
268Calories
1 gProtein
0 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories268 kcal
Protein1.1 g
Carbohydrates0.3 g
Fiber0.2 g
Sugars0.2 g
Total Fat30 g
Saturated Fat18 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol80 mg
Sodium157 mg
Potassium21 mg
Calcium9.1 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A248 mcg
Vitamin E0.9 mg
Vitamin K8.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.5 mcg
Choline7.2 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 312. The excerpt below is the record exactly as published.
capon with this mixture, cover it with oiled paper, and roast it before a good fire. When it is sufficiently cooked, brush it over with beaten egg, dredge fine bread-crumbs over it, and brown it. Serve with half a pint of good melted butter, to which has been added three chopped gherkins
Cook this with the app: pantry check, scaling, and the assistant.