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Meat Macedoine
From Soyer's standard cookery, 1912
Serves 4
Use a variety of cold meats for better appearance.
Presented as published in 1912. 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
31Calories
1 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories31 kcal
Protein1 g
Carbohydrates4.5 g
Fiber0.1 g
Sugars3 g
Total Fat1 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol5.4 mg
Sodium6.3 mg
Potassium25 mg
Calcium1.6 mg
Iron0.2 mg
Magnesium1.3 mg
Phosphorus9.5 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.1 mcg
Choline0.6 mg
Caffeine0 mg
Water5.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 126. The excerpt below is the record exactly as published.
Meat Macedoine. Line a fancy mold with aspic jelly, and fill the center with a mixture of cooked and sliced tongue, liver sausage, sweet- bread, mushrooms and truffles
Cook this with the app: pantry check, scaling, and the assistant.