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Fricassee of Young Guinea Fowls
From The Pattern cook-book, 1890
Serves 4
Serve with gravy from the pan, adjusting seasoning as needed.
Presented as published in 1890. 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
86Calories
0 gProtein
3 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories86 kcal
Protein0.4 g
Carbohydrates3.1 g
Fiber0 g
Sugars0 g
Total Fat8 g
Saturated Fat3.1 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol7.6 mg
Sodium599 mg
Potassium8.6 mg
Calcium5.3 mg
Iron0.2 mg
Magnesium2.5 mg
Phosphorus4.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.3 mcg
Choline3.4 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 100. The excerpt below is the record exactly as published.
some slices of fat bacon in a frying-pan, and when these have fried long enough to extract some of the oil, add the pieces of fowl and brown them well. To every two fowls add to the pan two table-spoonfuls of flour, stir until thoroughly mixed, and then add a pint of hot water, a tea-spoonful of salt and a quarter of a tea-spoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.