Salpicon a la Toulouse
From 365 breakfast dishes, 1901
From Mrs. Gesine Lemcke.
Presented as published in 1901. 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
707Calories
22 gProtein
21 gCarbs
77 gFat
Full nutrition (34 nutrients)
Calories707 kcal
Protein22 g
Carbohydrates21 g
Fiber0 g
Sugars4.6 g
Total Fat77 g
Saturated Fat28 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol566 mg
Sodium2844 mg
Potassium574 mg
Calcium146 mg
Iron2.9 mg
Magnesium38 mg
Phosphorus354 mg
Zinc2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C0.5 mg
Vitamin A162 mcg
Vitamin E1.1 mg
Vitamin K3.6 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.5 mg
Folate72 mcg
Choline319 mg
Caffeine0 mg
Water419 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 27. The excerpt below is the record exactly as published.
Salpicon a la Toulouse. Cook I blanched and prepared sweetbread 10 minutes in i oz. of butter ; then cut it 99 August into small dice ; add an equal portion of cooked beef tongue, mushrooms, and 3 truf- fles all cut the same way. Then place a saucepan over the fire with i oz. butter ; add I tablespoonful flour ; stir and cook 3 min- utes 3 add ^ pint chicken broth, i gill of mushroom liquor, J^ even teaspoonful of salt and ^ a gill of Rhine wine ; cook slowly 5 minutes ; then add to the sauce all the above ingredients \ cook 5 minutes longer. Mix the yolks of 2 eggs with i gill of cream
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Cook this with the app: pantry check, scaling, and the assistant.