Kramouskys
From Culinary jottings, 1885
Minced truffles and mushrooms enhance the salpicon.
Presented as published in 1885. 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
666Calories
35 gProtein
3 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories666 kcal
Protein35 g
Carbohydrates3.4 g
Fiber0 g
Sugars1.4 g
Total Fat56 g
Saturated Fat19 g
Monounsaturated Fat23 g
Polyunsaturated Fat9.4 g
Omega-30.3 g
Cholesterol491 mg
Sodium1128 mg
Potassium535 mg
Calcium122 mg
Iron6.8 mg
Magnesium46 mg
Phosphorus494 mg
Zinc42 mg
Copper3 mg
Manganese0.3 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A186 mcg
Vitamin E2.4 mg
Vitamin K1.3 mcg
Vitamin B60.5 mg
Vitamin B1210 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.8 mg
Folate54 mcg
Choline416 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 112. The excerpt below is the record exactly as published.
two and a half inches long, and one and a half deep : two oysters, or a heaped up tea-spoonful of any salpicoyi, should be laid in the centre of each : the bacon must then be folded over it very neatly, and kept ready for the dipping process, which must be carried out cautiously. The frying should be conducted as already described. If you wish to make Jcramouskys of chicken, turkey, or game, you should mince the meat coarsely, the pieces being cut like little dice, bind the mince with the yolks of a couple of eggs or more, according to the quantity of the mince, and stir into it, in a sauce-pan on the fire, a little richly made veloute
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Cook this with the app: pantry check, scaling, and the assistant.