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Fancy Garnish
From The new practical housekeeping, 1890
Serves 1
Can be served as a garnish for Turkey Galatine or as a standalone dish.
Presented as published in 1890. 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
497Calories
33 gProtein
22 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories497 kcal
Protein33 g
Carbohydrates22 g
Fiber1.2 g
Sugars13 g
Total Fat30 g
Saturated Fat8.2 g
Monounsaturated Fat12 g
Polyunsaturated Fat7.8 g
Cholesterol129 mg
Sodium308 mg
Potassium496 mg
Calcium65 mg
Iron3.3 mg
Magnesium49 mg
Phosphorus273 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C39 mg
Vitamin A178 mcg
Vitamin E1.1 mg
Vitamin K425 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate52 mcg
Choline109 mg
Caffeine0 mg
Water159 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 548. The excerpt below is the record exactly as published.
Fancy Garnish. — Cut the breast of a cooked turkey or chicken into slices and then, either with around tin cutter or a knife, cut these again into ishapes all alike. Make some mayonaise sauce with lemon juice, and mix with it nearly an equal amount of aspic jelly, barely warmed enough to melt it. Cover the slices of turkey in the dish with the mayonaise-jelly and set the dish in the refrigerator. Mince a slice of cooked blood-beet extremely flne and some parsley
Cook this with the app: pantry check, scaling, and the assistant.