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Garnishing Valencienne

Name: Garnishing Valencienne
Yield: 4 servings
Ingredients: one truffle; three mushrooms; a very little cooked tongue; three tablespoonfuls of cooked rice; three tablespoonfuls of tomato sauce; a third of a tablespoonful of salt; a scant teaspoonful of pepper; one tablespoonful of grated cheese

From The table, 1889

Serves 4

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

44Calories

3 gProtein

6 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories44 kcal

Protein3.2 g

Carbohydrates5.5 g

Fiber0.9 g

Sugars1.5 g

Total Fat1.4 g

Saturated Fat0.6 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol4.9 mg

Sodium664 mg

Potassium233 mg

Calcium24 mg

Iron0.7 mg

Magnesium10 mg

Phosphorus70 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0.1 mcg

Vitamin C2.3 mg

Vitamin A4.5 mcg

Vitamin E0 mg

Vitamin K1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.2 mg

Folate14 mcg

Choline9.6 mg

Caffeine0 mg

Water67 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 122. The excerpt below is the record exactly as published.

Garnishing Valencienne. — Cut in long shreds one truffle, three mushrooms, and a very little cooked tongue, adding three tablespoonfuls of cooked rice ; put all together in a stewpan with three tablespoonfuls of tomato sauce (No. 205), a third of a tablespoonful of salt, a scant tea- spooful of pepper, and one tablespoonful of grated cheese

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