Essence de Truffe

Name: Essence de Truffe
Ingredients: Place in a stewpan 31b. of fresh truffe; one bottle of sherry; one quart of rich stock; a little nutmeg; and pepper; and a pinch of salt

From The new practical cookery guide, 1913

(The truffes can be used for garnishes, etc.)

Presented as published in 1913. 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

403Calories

26 gProtein

49 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories403 kcal

Protein26 g

Carbohydrates49 g

Fiber6.3 g

Sugars15 g

Total Fat12 g

Saturated Fat3.4 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol28 mg

Sodium1358 mg

Potassium1326 mg

Calcium139 mg

Iron4.4 mg

Magnesium81 mg

Phosphorus295 mg

Zinc1.6 mg

Copper0.8 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C1.9 mg

Vitamin A16 mcg

Vitamin E0.5 mg

Vitamin K43 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)15 mg

Folate52 mcg

Choline90 mg

Caffeine0 mg

Water876 g

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 83. The excerpt below is the record exactly as published.

Essence de Truffe. 6. Place in a stewpan with tight-fitting cover 31b. of fresh truffe, one bottle of sherry, one quart of rich stock, a little nutmeg and pepper, and a pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.