Galantine of Fowl

Name: Galantine of Fowl
Ingredients: 1 boned fowl; £ lb. lean veal; 2 lb. fresh pork; 2J or 3 teaspoonfuls salt; Large ^ teaspoonful pepper; Pinch of cayenne; 6 oz. cooked ham; 6 oz. cooked tongue; 6 anchovies, filleted; Glaze; Aspic jelly

From Liverpool School of Cookery recipe book, 1900

Recipe appears to be incomplete.

Presented as published in 1900. 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

2612Calories

290 gProtein

8 gCarbs

149 gFat

Full nutrition (34 nutrients)

Calories2612 kcal

Protein290 g

Carbohydrates8.3 g

Fiber0.6 g

Sugars0 g

Total Fat149 g

Saturated Fat51 g

Monounsaturated Fat59 g

Polyunsaturated Fat15 g

Omega-30.4 g

Cholesterol1022 mg

Sodium8275 mg

Potassium5069 mg

Calcium217 mg

Iron16 mg

Magnesium330 mg

Phosphorus3001 mg

Zinc34 mg

Copper1.4 mg

Manganese0.5 mg

Vitamin D5.9 mcg

Vitamin C6.2 mg

Vitamin A19 mcg

Vitamin E2.5 mg

Vitamin K3.8 mcg

Vitamin B67.7 mg

Vitamin B1216 mcg

Thiamin (B1)6.9 mg

Riboflavin (B2)3.9 mg

Niacin (B3)83 mg

Folate56 mcg

Choline609 mg

Caffeine0 mg

Water1013 g

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 16. The excerpt below is the record exactly as published.

Galantine of Fowl. 1 boned fowl. £ lb. lean veal. 2 lb. fresh pork. 2J or 3 teaspoonfuls salt. Large ^ teaspoonful pepper. Pinch of cayenne. 6 oz. cooked ham. 6 oz. cooked tongue. 6 anchovies, filleted. Glaze. Aspic jelly

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