gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Galantine of Fowl
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Serve with a sauce made of flour, milk, butter, cream, and chopped hard-boiled eggs.
Presented as published in 1907. 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
304Calories
13 gProtein
2 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories304 kcal
Protein13 g
Carbohydrates2.3 g
Fiber0.1 g
Sugars2.2 g
Total Fat27 g
Saturated Fat8.9 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol116 mg
Sodium587 mg
Potassium225 mg
Calcium20 mg
Iron0.8 mg
Magnesium14 mg
Phosphorus149 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A45 mcg
Vitamin E0.8 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate8.4 mcg
Choline87 mg
Caffeine0.6 mg
Water52 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 35. The excerpt below is the record exactly as published.
Galantine of Fowl. 1 Fowl. |lb. Bacon. 2 Truffles. i lb. Sausage Meat. Yolks of 2 or 3 hard-boiled Eggs. Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.