Stewed Turkey-Hen
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Garnish with vegetables if served hot.
Presented as published in 1884. 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
250Calories
8 gProtein
41 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories250 kcal
Protein8.4 g
Carbohydrates41 g
Fiber9.2 g
Sugars9.5 g
Total Fat7.8 g
Saturated Fat2.5 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol11 mg
Sodium195 mg
Potassium550 mg
Calcium127 mg
Iron2.2 mg
Magnesium51 mg
Phosphorus103 mg
Zinc0.9 mg
Copper0.1 mg
Manganese6.4 mg
Vitamin D0.1 mcg
Vitamin C20 mg
Vitamin A507 mcg
Vitamin E1.4 mg
Vitamin K23 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate44 mcg
Choline26 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 77. The excerpt below is the record exactly as published.
Stewed turkey-hen. Champignons au gratin. Baked mushrooms with bread- * crumbs. Tarte aux cerises, Cherry tart. Stewed turkey-hen. Pluck, draw, and singe a fine turkey-hen ; lard it with thick fillets of highly-seasoned bacon, and place in a stew-pan with stock, half a wine-glassful of brandy, slices of bacon, halfa calfs foot, onions, carrots, a bouquet of mixed herbs, a head of garlic, thyme, laurel leaves, and two heads of cloves
Cook this with the app: pantry check, scaling, and the assistant.