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Puree of Game
From The thorough good cook, 1895
Serves 4
No spice should be used, but preserve as much as possible the flavour of the game.
Presented as published in 1895. 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
69Calories
4 gProtein
11 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories69 kcal
Protein4.1 g
Carbohydrates11 g
Fiber2.3 g
Sugars5.4 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Cholesterol8.9 mg
Sodium22 mg
Potassium266 mg
Calcium34 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A132 mcg
Vitamin E0.1 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate36 mcg
Choline5.9 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 77. The excerpt below is the record exactly as published.
Puree of Game. Roast either partridges or pheasants, or both may be used together; they should not be too much roasted, and while they are warm, take off the meat from the bones and pound it immediately in a marble mortar; put the bones into a stew-pan, cover them with consomme (No. 2), put in -_ . _ SOUPS, 1-21 two onions, a carrot, and a turnip
Cook this with the app: pantry check, scaling, and the assistant.