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Potted Char

Name: Potted Char
Yield: 2 servings
Ingredients: Cook the chars in a fine mirepoix with white wine; a layer one-third inch thick of clarified butter

From A guide to modern cookery, 1909

Serves 2

If left in the cool, it will keep for some considerable time.

Presented as published in 1909. 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

50Calories

0 gProtein

0 gCarbs

4 gFat

Full nutrition (14 nutrients)

Calories50 kcal

Protein0 g

Carbohydrates0.3 g

Fiber0 g

Sugars0 g

Total Fat4.2 g

Saturated Fat2.5 g

Polyunsaturated Fat0.2 g

Cholesterol13 mg

Sodium0 mg

Calcium0 mg

Iron0 mg

Vitamin C0 mg

Water13 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 201. The excerpt below is the record exactly as published.

potted char, the recipe for which is as follows :— 1035—POTTED CHAR Cook the chars in a fine mirepoix with white wine

Cook this with the app: pantry check, scaling, and the assistant.