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Cuissot de Sanglier aux Cerises
From The new century cookery book, 1901
Serves 6
Presented as published in 1901. 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
25Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories25 kcal
Protein0.9 g
Carbohydrates4.9 g
Fiber0.4 g
Sugars4.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.3 mg
Potassium6.9 mg
Calcium9.1 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus6.1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.1 mcg
Choline0.2 mg
Caffeine0 mg
Water5.3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 322. The excerpt below is the record exactly as published.
Cuissot de Sanglier aux Cerises. — Leg or haunch of a young wild boar, braised in the usual way, adding red wine, powdered sugar, and cinnamon to flavour the sauce. Mix some glace cherries, cut in halves
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