Herriite of Minting

Name: Herriite of Minting
Ingredients: two large whiting; yolks of three eggs; hall a gill of bechamel sauce; salt; pepper; whites of one and a half eggs; three tablespoonfuls of chopped lobster meat

From Chafing dish and casserole cookery, 1908

Presented as published in 1908. 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

448Calories

38 gProtein

7 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories448 kcal

Protein38 g

Carbohydrates7.4 g

Fiber0.1 g

Sugars3.6 g

Total Fat28 g

Saturated Fat8.9 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.2 g

Omega-30.1 g

Cholesterol898 mg

Sodium728 mg

Potassium497 mg

Calcium237 mg

Iron4.3 mg

Magnesium53 mg

Phosphorus578 mg

Zinc4.7 mg

Copper0.8 mg

Manganese0.1 mg

Vitamin D5.3 mcg

Vitamin C0.5 mg

Vitamin A425 mcg

Vitamin E2.9 mg

Vitamin K1.2 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)1.1 mg

Folate115 mcg

Choline702 mg

Caffeine0 mg

Water254 g

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 24. The excerpt below is the record exactly as published.

Herriite of Mbiting. Bone two large whiting and pound the meat in a mortar till fine ; to this add the yolks of three eggs, 52 Casserole Cookery hall a gill of be- chamel sauce and the needful season- ing, salt and pepper. Mix well and rub through a fine sieve. Whisk the whites of one and a half eggs and incorporate with the above. Butter a fireproof terrine or souffle dish, and line the inside thickly with the prepared farce. Put three table-spoonfuls of chopped lobster mea

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