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Poultry Cassolette
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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
55Calories
4 gProtein
3 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories55 kcal
Protein4.5 g
Carbohydrates3 g
Fiber1.1 g
Sugars1.9 g
Total Fat3.6 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol10 mg
Sodium77 mg
Potassium283 mg
Calcium23 mg
Iron0.7 mg
Magnesium21 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A28 mcg
Vitamin E0.4 mg
Vitamin K5.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate12 mcg
Choline12 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 81. The excerpt below is the record exactly as published.
Poultry Cassolette. To use up odds and ends of cooked poultry. Take equal ii6 STANDARD COOKERY. portions of well-boiled haricot beans and minced chicken, turkey, or duck. Mix thoroughly and fry with two slices of bacon, two sliced tomatoes, a minced onion, and herbs to taste. Add sufficient good stock
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