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Stewed Capon a la Francaise
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
33Calories
2 gProtein
4 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein1.8 g
Carbohydrates3.9 g
Fiber0.7 g
Sugars1.6 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol4.9 mg
Sodium5.4 mg
Potassium73 mg
Calcium9.7 mg
Iron0.2 mg
Magnesium5.2 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.9 mg
Vitamin A2.3 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate9.1 mcg
Choline2.7 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 120. The excerpt below is the record exactly as published.
Stewed Capon a la Francaise. — Pluck, singe, and draw a Capon, wipe it well both inside and out, rub it well with lemon, truss it, tie slices of bacon-fat over it, put it into a saucepan with an onion cut in slices, pour over 1 breakfast- cupful of rich stock or grav
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