Petites Caisses d la St. James
From Salads, sandwiches, and savouries, 1901
Presented as published in 1901. 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
174Calories
16 gProtein
15 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories174 kcal
Protein16 g
Carbohydrates15 g
Fiber1 g
Sugars7.3 g
Total Fat5.5 g
Saturated Fat2.2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol10 mg
Sodium300 mg
Potassium265 mg
Calcium188 mg
Iron0.9 mg
Magnesium38 mg
Phosphorus194 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A110 mcg
Vitamin E0.4 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.7 mg
Folate22 mcg
Choline6.7 mg
Caffeine0 mg
Water192 g
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 35. The excerpt below is the record exactly as published.
Petites Caisses d la St. James. — Have ready some little cheese pastry-lined cases. Clean and blanch four sets oE herring or mackerel roes, and cut them into dice. Have ready a gill of rich white sauce strongly flavoured with grated Parmesan cheese, and stir into this the herring roes and half their bulk of Gruyere, also cut into dice, with a small teaspoonful each of French and Enghsh mustard, and stir it all over the fire till hot ; then fill the cases with this, cover quickly with a mering-ue of three or four egg whites
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Cook this with the app: pantry check, scaling, and the assistant.