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Truffles
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. 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
74Calories
3 gProtein
7 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories74 kcal
Protein3.4 g
Carbohydrates6.9 g
Fiber0.2 g
Sugars4.2 g
Total Fat3.5 g
Saturated Fat1.5 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol6.8 mg
Sodium176 mg
Potassium144 mg
Calcium13 mg
Iron0.4 mg
Magnesium7.7 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A9.8 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate6.5 mcg
Choline11 mg
Caffeine0.9 mg
Water111 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 581. The excerpt below is the record exactly as published.
Truffles for.— Wash the trufiles by bnishing them in several waters until they are quite free from sand. Put them into some good stock
Cook this with the app: pantry check, scaling, and the assistant.