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Cassoulic
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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
32Calories
2 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories32 kcal
Protein1.5 g
Carbohydrates4.2 g
Fiber0.6 g
Sugars0.3 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.6 mg
Sodium33 mg
Potassium38 mg
Calcium11 mg
Iron0.4 mg
Magnesium4.7 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline2.5 mg
Caffeine0 mg
Water5.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 130. The excerpt below is the record exactly as published.
Cassoulic. Chop up any cold meat and mix it with minced bacon and onion. Add half as much boiled haricot beans, which should be rubbed through a sieve, and sufficient stock to moisten the whole. Flavor with pepper, salt, parsley, thyme, marjoram, and a little nutmeg, and place in a dish, covering the whole thickly with breadcrumbs
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