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Grouse with Mushrooms a la Dauphine
From The Swedish, French, American cook book, 1918
Serves 2
Serve as an entree for luncheon 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 356. The excerpt below is the record exactly as published.
Grouse with Mushrooms, a la Dauphine Coq de Bruyere aux Champignons, il la Dauphine When the breast has been used for a previous dinner, put legs and second joints in a pan with sufficient water, carrots, onions, pepper, salt, and some sherry
Cook this with the app: pantry check, scaling, and the assistant.