Sou-Fassu a la Mode de Grasse (Provence)

Name: Sou-Fassu a la Mode de Grasse (Provence)
Ingredients: half a leg of mutton of about five pounds; half a pound of bacon; two large carrots; two large turnips; one onion stuck with cloves

From National viands à la mode, 1895

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

6556Calories

425 gProtein

29 gCarbs

513 gFat

Full nutrition (34 nutrients)

Calories6556 kcal

Protein425 g

Carbohydrates29 g

Fiber8 g

Sugars19 g

Total Fat513 g

Saturated Fat215 g

Monounsaturated Fat212 g

Polyunsaturated Fat47 g

Omega-30.5 g

Cholesterol1737 mg

Sodium3200 mg

Potassium7002 mg

Calcium449 mg

Iron37 mg

Magnesium568 mg

Phosphorus4168 mg

Zinc83 mg

Copper2.6 mg

Manganese0.8 mg

Vitamin D0.9 mcg

Vitamin C71 mg

Vitamin A1027 mcg

Vitamin E1.8 mg

Vitamin K16 mcg

Vitamin B64 mg

Vitamin B1257 mcg

Thiamin (B1)3.2 mg

Riboflavin (B2)5.2 mg

Niacin (B3)148 mg

Folate598 mcg

Choline119 mg

Caffeine0 mg

Water1866 g

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.

Sou-Fassu a la Mode de Grasse. (Provence) Prepare a pot-au-feu with half a leg of mutton of about five pounds, oil it, and add half a pound of bacon, two large carrots, two large turnips, and one onion stuck with cloves

Cook this with the app: pantry check, scaling, and the assistant.