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Roast Guinea Hen
From The Swedish, French, American cook book, 1918
Serves 3
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
92Calories
3 gProtein
14 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories92 kcal
Protein3.4 g
Carbohydrates14 g
Fiber1.7 g
Sugars5.5 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol6.2 mg
Sodium503 mg
Potassium232 mg
Calcium33 mg
Iron0.6 mg
Magnesium20 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A2.3 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate20 mcg
Choline10 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 295. The excerpt below is the record exactly as published.
Roast Guinea Hen ( Pintade rotie) Pick, singe, clean, and w’ash a guinea hen wrell; put two small onions inside; tie up nice and plump; put in a roasting pan with some water, sherry, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.