Pheasant a la Suisse
From Dressed game and poultry à la mode, 1888
Presented as published in 1888. 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
722Calories
29 gProtein
123 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories722 kcal
Protein29 g
Carbohydrates123 g
Fiber5.4 g
Sugars21 g
Total Fat15 g
Saturated Fat6.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol215 mg
Sodium174 mg
Potassium946 mg
Calcium410 mg
Iron8.2 mg
Magnesium88 mg
Phosphorus527 mg
Zinc2.8 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D3.3 mcg
Vitamin C64 mg
Vitamin A159 mcg
Vitamin E0.8 mg
Vitamin K0.8 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.2 mg
Folate244 mcg
Choline205 mg
Caffeine0 mg
Water487 g
As published
This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 24. The excerpt below is the record exactly as published.
Pheasant a la Suisse. Take the remains of a cold pheasant, cut it into neat joints. Salt and pepper these highly, and E 2 DRESSED GAME AND strew over it finely chopped onion and parsley. Cover them with oil, and squeeze over them the juice of a lemon. Turn the pieces every now and then, and let them remain till they have imbibed the flavour, then dip the pieces in a batter made of four ounces of flour, with as much milk added as will make a thick batter. Stir into it half a wineglassful of brandy and an egg, the white and yolk beaten to a froth
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