vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Patties a la Pontife
From Modern cookery, in all its branches, 1884
Serves 1
Excellent made with cream-crust.
Presented as published in 1884. 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
740Calories
41 gProtein
27 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories740 kcal
Protein41 g
Carbohydrates27 g
Fiber6.1 g
Sugars13 g
Total Fat52 g
Saturated Fat20 g
Monounsaturated Fat17 g
Polyunsaturated Fat5.7 g
Omega-30 g
Cholesterol1145 mg
Sodium10101 mg
Potassium657 mg
Calcium246 mg
Iron6.5 mg
Magnesium83 mg
Phosphorus602 mg
Zinc4.1 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D6.6 mcg
Vitamin C7.6 mg
Vitamin A617 mcg
Vitamin E5.4 mg
Vitamin K7.4 mcg
Vitamin B60.6 mg
Vitamin B123.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)1.1 mg
Folate155 mcg
Choline886 mg
Caffeine3.6 mg
Water229 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 324. The excerpt below is the record exactly as published.
PATTIES A LA PONTIFE. ( ENTIRE.) (A fast day , or Maigre dish.) Mince, but not very small, the yolks of six fresh hard-boiled eggs; mince also and mix with them a couple of fine truffles.* a large salt- spoonful of salt, half the quantity of mace and nutmeg, and a fourth As much of cayenne. Moisten these ingredients with a spoonful of thick cream, or bechamel maigre (see page 109), or with a dessert- spoonful of clarified butte
Cook this with the app: pantry check, scaling, and the assistant.