Frenchdinner
Cassoulet
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
313Calories
13 gProtein
19 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories313 kcal
Protein13 g
Carbohydrates19 g
Fiber2.9 g
Sugars9 g
Total Fat21 g
Saturated Fat7.5 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.1 g
Cholesterol47 mg
Sodium839 mg
Potassium444 mg
Calcium73 mg
Iron1.1 mg
Magnesium28 mg
Phosphorus147 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate34 mcg
Choline9.8 mg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel. The excerpt below is the record exactly as published.
Cassoulet, Cut in square pieces, fry, add onions, season tom. pu. cooked white beans, garlic sausage, rind of salt pork, conserved goose
Cook this with the app: pantry check, scaling, and the assistant.