Galantine of Fowl

Name: Galantine of Fowl
Ingredients: Take a fine young fowl; two ounces of lean ham; two ounces of fat bacon; eight ounces of veal; a cup of breadcrumbs; sprinkle over it a little salt; pepper; grated nutmeg; lemon rind

From The handy dictionary of cookery, 1890

Garnish with aspic jelly and parsley.

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

1275Calories

65 gProtein

71 gCarbs

80 gFat

Full nutrition (34 nutrients)

Calories1275 kcal

Protein65 g

Carbohydrates71 g

Fiber4.3 g

Sugars8.3 g

Total Fat80 g

Saturated Fat30 g

Monounsaturated Fat33 g

Polyunsaturated Fat9.7 g

Omega-30 g

Cholesterol264 mg

Sodium1707 mg

Potassium1052 mg

Calcium212 mg

Iron6.9 mg

Magnesium105 mg

Phosphorus746 mg

Zinc9.3 mg

Copper0.5 mg

Manganese1 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A7.4 mcg

Vitamin E1.1 mg

Vitamin K6.2 mcg

Vitamin B61.2 mg

Vitamin B123.6 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)25 mg

Folate133 mcg

Choline75 mg

Caffeine0 mg

Water213 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 49. The excerpt below is the record exactly as published.

Galantine of Fowl. Take a fine young fowl, remove the head and neck, push the crop inside. Take a small sharp knife, disjoint the wings, scrape close to the bone of both wings ; remove the 84 DOMESTIC COOKERY. bones ; turn the wing inside out. Next scrape the merry- thought, clean and remove it ; then scrape close to the bone round the body of the fowl, taking care not to tear the skin, until you come to the legs ; disjoint them, scrape close to the bones ; remove them and go on cutting close to the bone until the bone is quite free. Turn the fowl and sprinkle over it a little salt, pepper, grated nutmeg and lemon rind; press firmly into the legs, wings, and body, sausage meat or a forcemeat made with equal quantities of lean ham and fat bacon (two ounces of each) and eight ounces of veal, all finely chopped ; mix with a cup of breadcrumbs

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