Italian Method of Cooking Grouse
From Common-sense papers on cookery, 1880
This method is not recommended as it may ruin the dish.
Presented as published in 1880. 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
805Calories
28 gProtein
150 gCarbs
5 gFat
Full nutrition (35 nutrients)
Calories805 kcal
Protein28 g
Carbohydrates150 g
Fiber9.8 g
Sugars13 g
Total Fat5.2 g
Saturated Fat1.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol4.9 mg
Sodium1125 mg
Potassium1274 mg
Calcium129 mg
Iron5 mg
Magnesium142 mg
Phosphorus443 mg
Zinc3.2 mg
Copper0.7 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate32 mcg
Choline0.8 mg
Caffeine0 mg
Alcohol4.6 g
Water251 g
As published
This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 66. The excerpt below is the record exactly as published.
talian method of spoiling grouse — the ingredients for this extraordinary dish comprising mace, garlic, brandy, macaroni, tomato sauce, and Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.