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Pheasant Cream
From Cookery for every household, 1914
Serves 2
Rabbit, or other kinds of game, may be used in place of pheasant, and the mixture may be cooked in several small moulds instead of one large one. Time to steam: ½ to ¾ hour. Sufficient for 4 or 5 persons.
Presented as published in 1914. 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
735Calories
40 gProtein
37 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories735 kcal
Protein40 g
Carbohydrates37 g
Fiber13 g
Sugars7.9 g
Total Fat61 g
Saturated Fat22 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.8 g
Omega-30 g
Cholesterol358 mg
Sodium5937 mg
Potassium1063 mg
Calcium309 mg
Iron5.2 mg
Magnesium107 mg
Phosphorus522 mg
Zinc3.2 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D1.9 mcg
Vitamin C78 mg
Vitamin A215 mcg
Vitamin E1.1 mg
Vitamin K25 mcg
Vitamin B61 mg
Vitamin B121.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.1 mg
Folate60 mcg
Choline189 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 486. The excerpt below is the record exactly as published.
Pheasant Cream (Mousse de Faisan) 6 oz. pheasant. 2 oz. ham. 1 oz. butter. 1 gill cream. 1 gill white sauce. Grated lemon rind. 2 eggs. 1 table-sp. sherry Salt. Pepper. A pinch of nutmeg. A few green peas. Tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.