Fritot of Creme of Pheasant

Name: Fritot of Creme of Pheasant
Ingredients: eight tartlet tins; half a pound of Vienna flour; the half of a yolk of egg; a dessertspoonful of salad oil; a gill of pale ale

From Dressed game and poultry à la mode, 1888

Serve very hot.

Presented as published in 1888. 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

977Calories

29 gProtein

176 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories977 kcal

Protein29 g

Carbohydrates176 g

Fiber0 g

Sugars0.1 g

Total Fat10 g

Saturated Fat1.1 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol93 mg

Sodium45 mg

Potassium419 mg

Calcium67 mg

Iron13 mg

Magnesium78 mg

Phosphorus334 mg

Zinc2 mg

Copper0.4 mg

Manganese1.8 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E1.8 mg

Vitamin K0.4 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)17 mg

Folate397 mcg

Choline86 mg

Caffeine0 mg

Water153 g

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.

Fritot of Creme of Pheasant. Take eight tartlet tins, not too large, butter them, and fill about three parts full of creme of pheasant and place them in the oven for a few minutes. When quite firm to the touch, remove them from oven, and when cold dip each one into a light batter and fry in clean lard of a light brown. The batter should be made with half a pound of Vienna flour, the half of a yolk of egg, a dessertspoonful of salad oil, and a gill of pale ale

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