Forced Capon
From Dressed game and poultry à la mode, 1888
Presented as published in 1888. 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
4384Calories
49 gProtein
21 gCarbs
454 gFat
Full nutrition (33 nutrients)
Calories4384 kcal
Protein49 g
Carbohydrates21 g
Fiber1 g
Sugars5.8 g
Total Fat454 g
Saturated Fat246 g
Monounsaturated Fat152 g
Polyunsaturated Fat20 g
Cholesterol1248 mg
Sodium783 mg
Potassium1064 mg
Calcium419 mg
Iron26 mg
Magnesium109 mg
Phosphorus853 mg
Zinc198 mg
Copper14 mg
Manganese1.6 mg
Vitamin D3.8 mcg
Vitamin C2.4 mg
Vitamin A325 mcg
Vitamin E13 mg
Vitamin K23 mcg
Vitamin B60.6 mg
Vitamin B1246 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.4 mg
Folate150 mcg
Choline916 mg
Caffeine0 mg
Water523 g
As published
This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.
Forced Capon. Cut the skin of a capon down the breast, care- fully slip the knife down so as to take out all the meat, and mix it with a pound of beef suet cut small. Beat this together in a marble mortar, and take a pint of large oysters cut small, two ancho- vies, a shalot, a bouquet garni, a little mignonette pepper, and the yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.