Fowl Braised

Name: Fowl Braised
Ingredients: a nice fowl; a pint of broth; two glasses of white wine; an onion; two cloves; a piece of carrot; a blade of mace; half a teaspoon of salt; a quarter of pepper; thin slices of pork

From Catherine Owen's new cook book .., 1885

Use giblets to make broth if necessary.

Presented as published in 1885. 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

1867Calories

152 gProtein

53 gCarbs

76 gFat

Full nutrition (34 nutrients)

Calories1867 kcal

Protein152 g

Carbohydrates53 g

Fiber7.8 g

Sugars17 g

Total Fat76 g

Saturated Fat23 g

Monounsaturated Fat29 g

Polyunsaturated Fat9.1 g

Omega-30.3 g

Cholesterol456 mg

Sodium2286 mg

Potassium3364 mg

Calcium244 mg

Iron7.8 mg

Magnesium224 mg

Phosphorus1598 mg

Zinc15 mg

Copper0.9 mg

Manganese6.4 mg

Vitamin D3.4 mcg

Vitamin C16 mg

Vitamin A520 mcg

Vitamin E2.5 mg

Vitamin K25 mcg

Vitamin B64.8 mg

Vitamin B124.4 mcg

Thiamin (B1)4.2 mg

Riboflavin (B2)2.1 mg

Niacin (B3)45 mg

Folate73 mcg

Choline407 mg

Caffeine0 mg

Water1502 g

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 96. The excerpt below is the record exactly as published.

FOWL BRAISED. Loosely fill a nice fowl with forcemeat ; put it in a stewpan with a pint of broth, two glasses of white wine, an onion stuck with two cloves, a piece of carrot to make half a cup when cut up, a blade of mace, half a teaspoon of salt, a quarter of pepper ; lay thin slices of pork

Cook this with the app: pantry check, scaling, and the assistant.