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Cassoulet a la Toulousalne
From Cookery for every household, 1914
Serves 2
Time to bake: 20 to 30 minutes.
Presented as published in 1914. 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
737Calories
60 gProtein
36 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories737 kcal
Protein60 g
Carbohydrates36 g
Fiber3.8 g
Sugars13 g
Total Fat39 g
Saturated Fat13 g
Monounsaturated Fat19 g
Polyunsaturated Fat2.7 g
Cholesterol331 mg
Sodium4080 mg
Potassium1499 mg
Calcium292 mg
Iron13 mg
Magnesium88 mg
Phosphorus656 mg
Zinc9 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0.8 mcg
Vitamin C16 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B61.3 mg
Vitamin B124.6 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate47 mcg
Choline105 mg
Caffeine0 mg
Water393 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 456. The excerpt below is the record exactly as published.
Cassoulet a la Toulousalne £ pt. haricot beans. 2 onions. £ lb. ham. I lb. smoked sausage. 1 gill tomato puree. Remains of cooked goose. Some goose fat. Salt and pepper. A few bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.