Left-Overs
From Left-overs made palatable, 1902
Presented as published in 1902. 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
96Calories
3 gProtein
9 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories96 kcal
Protein3.3 g
Carbohydrates9.3 g
Fiber1.8 g
Sugars2.2 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium2751 mg
Potassium351 mg
Calcium18 mg
Iron1.1 mg
Magnesium22 mg
Phosphorus88 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C1.5 mg
Vitamin A56 mcg
Vitamin E0.7 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate14 mcg
Choline14 mg
Caffeine0 mg
Water106 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 39. The excerpt below is the record exactly as published.
teaspoon salt £ teaspoon paprika i teaspoon kitchen bouquet i teaspoon mustard 2 drops tabasco sauce 1 cup mushrooms 2 truffles 3 tablespoons Madeira n8 Left-Overs
Cook this with the app: pantry check, scaling, and the assistant.