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Carre de Sanglier a la Russe
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
470Calories
13 gProtein
76 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein13 g
Carbohydrates76 g
Fiber4.5 g
Sugars42 g
Total Fat15 g
Saturated Fat1.3 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol0 mg
Sodium707 mg
Potassium523 mg
Calcium108 mg
Iron1.6 mg
Magnesium96 mg
Phosphorus201 mg
Zinc1.1 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A1.3 mcg
Vitamin E7.3 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.6 mg
Folate24 mcg
Choline21 mg
Caffeine0 mg
Water101 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 322. The excerpt below is the record exactly as published.
Carre de Sanglier a la Russe. -Braised neck (jointed) of wild boar, cut into cutlets and served with a sweet sauce (orange sauce, containing picked and blanched sultanas and shredded almonds
Cook this with the app: pantry check, scaling, and the assistant.