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Fowl, Pulled
From Cassell's dictionary of cookery, 1892
Serves 1
Time, five minutes to broil; fifteen minutes to heat.
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
466Calories
10 gProtein
29 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein10 g
Carbohydrates29 g
Fiber0.8 g
Sugars10 g
Total Fat35 g
Saturated Fat8.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.8 g
Omega-30 g
Cholesterol15 mg
Sodium933 mg
Potassium378 mg
Calcium278 mg
Iron1.3 mg
Magnesium35 mg
Phosphorus240 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C3.8 mg
Vitamin A325 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate29 mcg
Choline36 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 543. The excerpt below is the record exactly as published.
Fowl, Pulled. —Divide a cold fowl into joints, strip oti:' the skin, and pull the meat from the solid white parts in large pieces. Broil the legs and back of the fowl, seasoning them with salt and a good quantity of black popper, dip- ping each piece into butter before putting it on the gridiron. Warm the pulled white meat in some white sauce, let it be thick and well flavoured with pepper, salt, pounded mace, and a tea-spoonful of lemon- juic
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