dairy-freenut-freesoy-freefish-freeshellfish-free
Opossum
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
634Calories
30 gProtein
104 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories634 kcal
Protein30 g
Carbohydrates104 g
Fiber14 g
Sugars11 g
Total Fat12 g
Saturated Fat3.5 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol250 mg
Sodium10954 mg
Potassium880 mg
Calcium373 mg
Iron11 mg
Magnesium111 mg
Phosphorus438 mg
Zinc3.4 mg
Copper2 mg
Manganese4.4 mg
Vitamin D1 mcg
Vitamin C9 mg
Vitamin A7178 mcg
Vitamin E1.4 mg
Vitamin K111 mcg
Vitamin B60.5 mg
Vitamin B1222 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)12 mg
Folate169 mcg
Choline173 mg
Caffeine0 mg
Water208 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 33. The excerpt below is the record exactly as published.
Opossum. — Clean thoroughly and scrape it. Mix together bread crumbs, chopped onions, parsley, salt and pepper, and the liver chopped fine and a beaten egg
Cook this with the app: pantry check, scaling, and the assistant.