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Capons à la Turque
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 145. The excerpt below is the record exactly as published.
Capons ^ la Turque. Take two white capons, empty them, and put them into Avarm Avater that they may disgorge the blood. Have ready some rice Avhich has boiled till soft in rich broth
Cook this with the app: pantry check, scaling, and the assistant.