Currant Dumplings
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
529Calories
15 gProtein
114 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories529 kcal
Protein15 g
Carbohydrates114 g
Total Fat2.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4.7 mg
Potassium531 mg
Calcium85 mg
Iron8.8 mg
Magnesium60 mg
Phosphorus202 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin C203 mg
Vitamin A13 mcg
Vitamin E1.1 mg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.8 mg
Folate201 mcg
Water104 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 123. The excerpt below is the record exactly as published.
Currant dumplings. Ortolans a la Périgourdine. Dress the birds the same as “ Roast ortolans ” (see 6th of November), cover them with slices of bacon, and cook in a baïn-marie moistened with stock and lemon juice. Take as many truffles as there are ortolans, scoop out the centres, boil in champagne ; when done, pour à little purée of game into each truffle, add the ortolans, warm for a few seconds in the oven, and serve, Beetroot fritters. Cut up some cold boiled yellow beetroot into slices, take two pieces at a time, place a slice of raw onion sprinkled with chopped chervil, pimpernel, salt, pepper, and grated nutmeg between them, dip into batter, and plunge into boiling lard ; when a good colour, dish up, and sprinkle with salt. Currant dumplings. Take some flour, a little water, a pinch of salt, and a few currants
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