gluten-freenut-freesoy-freefish-freeshellfish-free
Creme de Volaille; Trente et quarante
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. 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
532Calories
14 gProtein
5 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein14 g
Carbohydrates5.2 g
Fiber0.2 g
Sugars0.3 g
Total Fat51 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol245 mg
Sodium90 mg
Potassium237 mg
Calcium91 mg
Iron0.9 mg
Magnesium20 mg
Phosphorus183 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C2.2 mg
Vitamin A59 mcg
Vitamin E0.4 mg
Vitamin K4.5 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate17 mcg
Choline100 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 92. The excerpt below is the record exactly as published.
me de Volaille; **Trente et ftuarante " (Drogan.) — Make a force-meat of the breast of a chicken with two yolks of eggs and a pint of cream, passing all through a fine hair sieve. Procure some card moulds from Jones Brothers, Down Street, Piccadilly ; butter them, and decorate them so as to resemble cards — trufiles, for clubs and spades, tongue, for hearts and diamonds ; which are cut with special cutters forming the card pips. Place the moulds on ice for a few moments, then fill them up with the force-meat; steam for five minutes ; turn them out, and dish on a border of force-meat, with asparagus points, or green peas
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