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Pheasant (a la Bonne Femme)
From Cassell's dictionary of cookery, 1892
Serves 2
Time to stew the pheasant is about an hour.
Presented as published in 1892. 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
589Calories
24 gProtein
14 gCarbs
49 gFat
Full nutrition (33 nutrients)
Calories589 kcal
Protein24 g
Carbohydrates14 g
Fiber3.8 g
Sugars6.5 g
Total Fat49 g
Saturated Fat15 g
Monounsaturated Fat21 g
Polyunsaturated Fat11 g
Cholesterol96 mg
Sodium1856 mg
Potassium589 mg
Calcium43 mg
Iron1.5 mg
Magnesium31 mg
Phosphorus267 mg
Zinc2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.6 mcg
Vitamin C6.5 mg
Vitamin A6.6 mcg
Vitamin E1.4 mg
Vitamin K0.7 mcg
Vitamin B60.7 mg
Vitamin B120.8 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.6 mg
Folate33 mcg
Choline134 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1157. The excerpt below is the record exactly as published.
Pheasant (a la Bonne Femme) .— Pick, draw, and singe a well-himg pheasant, and put it into a buttered stewpan with three ounces of good beef diipping, and six ounces of ham, fat and lean together, cut iato inch squares. Fry over a gentle fire until the i^heasant is equally and lightly bro-wTied all over, then add a table- spoonful of chutnee, and three or four large Spanish onions cut into thin slices. Cover the saucepan closely, and simmer gently until the pheasant is done enough, and the onions are quite soft. Put the bird on a hot dish. Beat the onions over the fire for eight or ten minutes, season with pepper
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