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Guinea-Fowl Salad
From The encyclopaedia of practical cookery, 1892
Serves 3
Utilizes leftovers from a roasted Guinea Fowl.
Presented as published in 1892. 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
47Calories
3 gProtein
7 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories47 kcal
Protein3.4 g
Carbohydrates6.7 g
Fiber0 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol6.2 mg
Sodium38 mg
Potassium294 mg
Calcium29 mg
Iron0.1 mg
Magnesium14 mg
Phosphorus51 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C0.1 mg
Vitamin A2.3 mcg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate0.4 mcg
Water197 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 16. The excerpt below is the record exactly as published.
Guinea-Fowl Salad. — The remains of a cold roasted Guinea Fowl can be made into an excellent salad, as follows : Trim the flesh of all the skin, and cut it into equal-sized pieces. Thoroughly wash a lettuce, drain, and cut it into shreds ; put it in a salad-bowl with the pieces of meat, pour a mayonnaise sauce
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