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Faisanen Coquette
From The new century cookery book, 1901
Serves 2
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
555Calories
34 gProtein
62 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein34 g
Carbohydrates62 g
Fiber24 g
Sugars6.3 g
Total Fat34 g
Saturated Fat7.3 g
Monounsaturated Fat8 g
Polyunsaturated Fat4.7 g
Omega-30.1 g
Cholesterol614 mg
Sodium786 mg
Potassium1655 mg
Calcium192 mg
Iron6.2 mg
Magnesium191 mg
Phosphorus630 mg
Zinc3.8 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D3 mcg
Vitamin C34 mg
Vitamin A279 mcg
Vitamin E3.1 mg
Vitamin K55 mcg
Vitamin B60.9 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)6.4 mg
Folate405 mcg
Choline571 mg
Caffeine0 mg
Water529 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 301. The excerpt below is the record exactly as published.
Faisanen Coquette. — 1 plump pheasant, 6 preserved artichoke bottoms, 1 tablespoonful port wine, 6 fresh eggs, 1 oz. butter, 1 gill rich brown sauce, seasoning , a gill rich veloutee (No. 206) or supreme (No. 210) sauce
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