dairy-freenut-freesoy-freefish-freeshellfish-free
Fowl, Boned and Stuffed
From Cassell's dictionary of cookery, 1892
Serves 2
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
537Calories
23 gProtein
16 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories537 kcal
Protein23 g
Carbohydrates16 g
Fiber5.8 g
Sugars1.8 g
Total Fat43 g
Saturated Fat18 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol272 mg
Sodium5386 mg
Potassium535 mg
Calcium120 mg
Iron3.2 mg
Magnesium69 mg
Phosphorus325 mg
Zinc3.3 mg
Copper0.4 mg
Manganese2 mg
Vitamin D1.9 mcg
Vitamin C0.4 mg
Vitamin A88 mcg
Vitamin E1 mg
Vitamin K21 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.7 mg
Folate44 mcg
Choline180 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 2 servings.
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
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