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Small Quailties a la Toulouse
From Cooking for profit, 1886
Serves 1
Toulouse is known for its mushrooms.
Presented as published in 1886. 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
600Calories
49 gProtein
4 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein49 g
Carbohydrates3.6 g
Fiber0.4 g
Sugars0.7 g
Total Fat42 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat7.6 g
Omega-30 g
Cholesterol7210 mg
Sodium383 mg
Potassium983 mg
Calcium116 mg
Iron7.3 mg
Magnesium58 mg
Phosphorus1060 mg
Zinc4.1 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C28 mg
Vitamin A65 mcg
Vitamin E2.7 mg
Vitamin K1.8 mcg
Vitamin B61 mg
Vitamin B1223 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)18 mg
Folate20 mcg
Choline77 mg
Caffeine0 mg
Water291 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 238. The excerpt below is the record exactly as published.
Small ^alties a la Toulouse Puff paste shells filled with a ragout of brains, chicken and mushrooms . Boil the brains taken from the calf's head used for soup, cut when cold into large dice, cut white meat of chicken the same way and slice a proportion of mush- rooms
Cook this with the app: pantry check, scaling, and the assistant.