dairy-freenut-freesoy-freefish-freeshellfish-free
Fowl, Boned and Stuffed
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for four or five persons.
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
881Calories
43 gProtein
3 gCarbs
76 gFat
Full nutrition (34 nutrients)
Calories881 kcal
Protein43 g
Carbohydrates3.1 g
Fiber0 g
Sugars2.8 g
Total Fat76 g
Saturated Fat29 g
Monounsaturated Fat33 g
Polyunsaturated Fat9.1 g
Omega-30 g
Cholesterol543 mg
Sodium1063 mg
Potassium647 mg
Calcium78 mg
Iron3.1 mg
Magnesium49 mg
Phosphorus558 mg
Zinc5.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A167 mcg
Vitamin E1.8 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate64 mcg
Choline355 mg
Caffeine0 mg
Water200 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 536. The excerpt below is the record exactly as published.
Fowl, Boned and StuJfed.— Pound together in a mortar, after being minced, equal quantities of fat bacon and lean ham (two ounces of each), and a double weight of veal. Mix a small cup of bread-crumbs, and season with pepper, salt, and nutmeg. Bind with the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.