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Crepinettes with Tomato Sauce
From Practical household cookery, 1891
Serves 2
Can be served with rice or mashed potatoes.
Presented as published in 1891. 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
695Calories
37 gProtein
10 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories695 kcal
Protein37 g
Carbohydrates9.8 g
Fiber2 g
Sugars6.4 g
Total Fat57 g
Saturated Fat17 g
Monounsaturated Fat22 g
Polyunsaturated Fat10 g
Omega-30.3 g
Cholesterol159 mg
Sodium2184 mg
Potassium1130 mg
Calcium39 mg
Iron3.7 mg
Magnesium57 mg
Phosphorus337 mg
Zinc4.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.2 mcg
Vitamin C11 mg
Vitamin A61 mcg
Vitamin E2.2 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate4.5 mcg
Choline119 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 75. The excerpt below is the record exactly as published.
CREPINETTES WITH TOMATO SAUCE. Crepinettes are made with the same forcemeat as the sausages, but in this case no skin is used. Make one pound of sausage meat as described, then flatten it on a board to the thickness of an inch and four inches wide, divide this in eight equal portions, and wrap them in pig's cjiul to a flat oval shape. When ready, broil them on a moderate fire for six minutes each side, then serve very hot with half a pint of Tomato sauce
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