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Garnishing Milanaise
From The table, 1889
Serves 2
Presented as published in 1889. 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
459Calories
18 gProtein
79 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories459 kcal
Protein18 g
Carbohydrates79 g
Fiber8.3 g
Sugars13 g
Total Fat9.3 g
Saturated Fat4.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol16 mg
Sodium4230 mg
Potassium1387 mg
Calcium222 mg
Iron6 mg
Magnesium94 mg
Phosphorus405 mg
Zinc3 mg
Copper1.1 mg
Manganese2.8 mg
Vitamin D0.4 mcg
Vitamin C16 mg
Vitamin A47 mcg
Vitamin E0.5 mg
Vitamin K21 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)10 mg
Folate143 mcg
Choline43 mg
Caffeine1.8 mg
Water431 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 124. The excerpt below is the record exactly as published.
Garnishing Milanaise. — Cut into julienne-shaped pieces two medium-sized truffles, six mushrooms, and the same quantity of smoked, cooked tongue, and place them in a saucepan with a pint of cooked rice, HORS D'CEU VRES. I 8 5 half a pint of tomato sauce (No. 205), half a pint of Madeira sauce (No. 185), a tablespoonful of salt, very little pepper, and three tablespoonfuls of grated cheese, either Parmesan or Swiss
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