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Grouse Cutlet with Green Peas a la Ailsa
From The Swedish, French, American cook book, 1918
Serves 2
Serve as an entree for lunch or dinner.
Presented as published in 1918. 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
14Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (30 nutrients)
Calories14 kcal
Protein3.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5 mg
Sodium6.3 mg
Potassium39 mg
Calcium0.6 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 355. The excerpt below is the record exactly as published.
Grouse Cutlet with Green Peas a la Ailsa Cotelettes de Coq de Bruyere aux Petits Pois, a la Ailsa If grouse is used for a large dinner the day before and the legs and second joints are left, they can be made into beautiful entrees. Put legs with second joints in a pan with sufficient water to cover them (have the legs and second joints in one piece); trim and make look like a cutlet, leaving the whole bone in; add some onions, carrots, pepper, salt, and some Madeira wine
Cook this with the app: pantry check, scaling, and the assistant.