Torpedoes

Name: Torpedoes
Ingredients: three ounces of cold chicken; two ounces of cooked ham; two hard-boiled eggs; a gill of rich white sauce; a tea-spoonful of lemon juice; a gill of cream

From À la mode cookery, 1902

Using silver saucepans improves presentation.

Presented as published in 1902. 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

920Calories

49 gProtein

16 gCarbs

72 gFat

Full nutrition (34 nutrients)

Calories920 kcal

Protein49 g

Carbohydrates16 g

Fiber0.1 g

Sugars7.4 g

Total Fat72 g

Saturated Fat34 g

Monounsaturated Fat21 g

Polyunsaturated Fat5.4 g

Omega-30 g

Cholesterol600 mg

Sodium1015 mg

Potassium854 mg

Calcium312 mg

Iron3.6 mg

Magnesium64 mg

Phosphorus684 mg

Zinc4.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D2.6 mcg

Vitamin C3.4 mg

Vitamin A304 mcg

Vitamin E1.6 mg

Vitamin K4.6 mcg

Vitamin B60.7 mg

Vitamin B122.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1 mg

Niacin (B3)9.6 mg

Folate68 mcg

Choline394 mg

Caffeine0 mg

Water351 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 33. The excerpt below is the record exactly as published.

Torpedoes Cut up three ounces of cold chicken and two ounces of cooked ham and two hard-boiled eggs into dice. Mix them with a gill of rich white sauce, stir in also some truffle peelings, a few pistachio kernels cut in half, salt and pepper to taste, and a tea-spoonful of lemon juice. Whip a gill of cream

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