Supreme de Faisan a la Beaufort

Name: Supreme de Faisan a la Beaufort
Ingredients: Breasts of Pheasants; A few drops of Lemon-juice; One gin of good Brown Sauce; Two gills of Mayonnaise; Aspic Jelly

From High-class cookery recipes, 1897

Presented as published in 1897. 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

1734Calories

5 gProtein

37 gCarbs

176 gFat

Full nutrition (34 nutrients)

Calories1734 kcal

Protein5.4 g

Carbohydrates37 g

Fiber4.8 g

Sugars3.8 g

Total Fat176 g

Saturated Fat30 g

Monounsaturated Fat41 g

Polyunsaturated Fat101 g

Omega-312 g

Cholesterol120 mg

Sodium1523 mg

Potassium534 mg

Calcium63 mg

Iron1.7 mg

Magnesium26 mg

Phosphorus99 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.4 mcg

Vitamin C43 mg

Vitamin A66 mcg

Vitamin E7.4 mg

Vitamin K360 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate46 mcg

Choline81 mg

Caffeine0 mg

Water215 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 41. The excerpt below is the record exactly as published.

Supreme de Faisan k la Beaufort. Ingredients. Breasts of Pheasants. A few drops of Lemon-juice. One gin of good Brown Sauce. Two gills of Mayonnaise. Aspic Jelly

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