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Pheasant (Faisan) a la Casserole
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
165Calories
11 gProtein
20 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories165 kcal
Protein11 g
Carbohydrates20 g
Fiber0 g
Sugars3.7 g
Total Fat4.2 g
Saturated Fat1.1 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.7 g
Cholesterol16 mg
Sodium344 mg
Potassium300 mg
Calcium12 mg
Iron1.5 mg
Magnesium16 mg
Phosphorus108 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A9 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.6 mg
Folate38 mcg
Choline22 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 336. The excerpt below is the record exactly as published.
easant ( Faisan ) a la Casserole Clean the pheasant; tie it and parboil with some onions, water, carrots, pepper, and salt for about twenty-five minutes. Make a thick brown sauce from two cups of the broth and some beef ex¬ tract; color with kitchen bouquet and flavor with some sherry. Dissolve four tablespoons flour
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