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Eromeskies à la Mouglas
From The thorough good cook, 1895
Serves 1
A delicate dish that can be served as an appetizer.
Presented as published in 1895. 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
270Calories
20 gProtein
5 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories270 kcal
Protein20 g
Carbohydrates4.6 g
Fiber0.1 g
Sugars1.7 g
Total Fat18 g
Saturated Fat5.7 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol560 mg
Sodium325 mg
Potassium252 mg
Calcium117 mg
Iron2.8 mg
Magnesium22 mg
Phosphorus326 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.4 mcg
Vitamin C0.2 mg
Vitamin A279 mcg
Vitamin E1.7 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate74 mcg
Choline445 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 132. The excerpt below is the record exactly as published.
Eromeskies k la Mouglas. Chop neatly any kind of meat, tongue, ham ; mushrooms or truflles may be added ; put this into a saute-pan with a small portion of white sauce, three yolks of eggs, nutmeg, pepper and salt, and a pinch of choj^ped chives or shallot
Cook this with the app: pantry check, scaling, and the assistant.