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Carre d'Agneau a la Toscane
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
348Calories
22 gProtein
26 gCarbs
18 gFat
Full nutrition (32 nutrients)
Calories348 kcal
Protein22 g
Carbohydrates26 g
Fiber5 g
Sugars0 g
Total Fat18 g
Saturated Fat7.5 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.7 g
Omega-30.2 g
Cholesterol72 mg
Sodium448 mg
Potassium901 mg
Calcium88 mg
Iron10 mg
Magnesium63 mg
Phosphorus237 mg
Zinc3.7 mg
Copper1.4 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A11 mcg
Vitamin E0.4 mg
Vitamin B60.5 mg
Vitamin B122.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.6 mg
Folate15 mcg
Caffeine0 mg
Water181 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 262. The excerpt below is the record exactly as published.
CARRE D’AGNEAU A LA TOSCANE Shorten the neck of lamb; suppress the cartilaginous portions and stiffen it in butter. Garnish the bottom of an oval earthen- ware dish, of the same size as the neck, with a layer of Anna potatoes
Cook this with the app: pantry check, scaling, and the assistant.