pescatariangluten-freedairy-freenut-freesoy-free
Fowl (a la Mayonnaise)
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost: 4s.
Presented as published in 1892. 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
94Calories
5 gProtein
10 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories94 kcal
Protein5.4 g
Carbohydrates9.8 g
Fiber1.3 g
Sugars1.3 g
Total Fat4 g
Saturated Fat0.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.9 g
Cholesterol47 mg
Sodium235 mg
Potassium437 mg
Calcium65 mg
Iron1.1 mg
Magnesium46 mg
Phosphorus125 mg
Zinc1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C6.2 mg
Vitamin A41 mcg
Vitamin E0.6 mg
Vitamin K79 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate30 mcg
Choline47 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 535. The excerpt below is the record exactly as published.
Cut up the joints of a cold roast fowl. On a dish place a layer of picked lettuce ; on this place a layer of fowl ; sprinkling, as you proceed, with hard-boiled eggs, anchovies, cuciunber, and cajoers, aU chopped together; now put cress, chopped radishes, dry mustard ; again lettuce ; and on the top of the dish arrange the breast and wings of the fowl ; garnish with hard-boiled eggs, in rings, and beetroot
Cook this with the app: pantry check, scaling, and the assistant.