gluten-freedairy-freenut-freeegg-freesoy-freeshellfish-free
Salpicons
From Cassell's dictionary of cookery, 1892
Serves 1
Patties should be filled with heated contents and served with covers.
Presented as published in 1892. 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
170Calories
7 gProtein
12 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories170 kcal
Protein6.6 g
Carbohydrates12 g
Fiber5.5 g
Sugars1 g
Total Fat12 g
Saturated Fat3.7 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0.5 g
Cholesterol38 mg
Sodium521 mg
Potassium351 mg
Calcium43 mg
Iron2 mg
Magnesium40 mg
Phosphorus123 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C6.5 mg
Vitamin A251 mcg
Vitamin E0.2 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate158 mcg
Choline35 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1689. The excerpt below is the record exactly as published.
Salpicons. — Salpi(,'ons are elegant little trifles composed of a mixture of poultry, game, fish, forcemeat, sweetbreads, ham, tongue, or foie gras, together with mushrooms, trufiles, artichokes
Cook this with the app: pantry check, scaling, and the assistant.