Cassolette of Vegetables
From The art of living in Australia, 1893
Presented as published in 1893. 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
41Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories41 kcal
Protein1.1 g
Carbohydrates8.7 g
Fiber2.3 g
Sugars6.1 g
Total Fat0.1 g
Sodium15 mg
Potassium314 mg
Calcium39 mg
Iron0 mg
Magnesium12 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C32 mg
Vitamin B60.1 mg
Folate72 mcg
Water109 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 215. The excerpt below is the record exactly as published.
CASSOLETTES OF VEGETABLES. Peel some turnips and scoop out the centre ; boil them in salt and water till soft, but quite whole. If there are any cold vegetables in the larder, such as beans, peas, carrots, and parsnips, make them hot ; if not, cut some into small pieces and boil separately. Stir them into any cold sauce that may be left, or toss them in a little butter
Cook this with the app: pantry check, scaling, and the assistant.