Dumas
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
1642Calories
56 gProtein
234 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories1642 kcal
Protein56 g
Carbohydrates234 g
Fiber6.1 g
Sugars2.1 g
Total Fat52 g
Saturated Fat19 g
Monounsaturated Fat26 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol206 mg
Sodium1094 mg
Potassium2234 mg
Calcium53 mg
Iron11 mg
Magnesium156 mg
Phosphorus794 mg
Zinc10 mg
Copper1.4 mg
Manganese2.7 mg
Vitamin D0.1 mcg
Vitamin C37 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K5.4 mcg
Vitamin B61.6 mg
Vitamin B129 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)21 mg
Folate93 mcg
Choline12 mg
Caffeine0 mg
Water393 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 132. The excerpt below is the record exactly as published.
Dumas, Saute w. sliced mu. moisten. Mad. sa. w. ju¬ lienne of tongue on risotto gar. w. lamb fries
Cook this with the app: pantry check, scaling, and the assistant.