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Truffles a la Serviette
From Modern cookery, in all its branches, 1884
Serves 4
Ensure truffles are fresh and free from musty smells.
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
57Calories
1 gProtein
7 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories57 kcal
Protein1.4 g
Carbohydrates6.9 g
Fiber2.9 g
Sugars1.4 g
Total Fat3.5 g
Saturated Fat1.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol4.2 mg
Sodium57 mg
Potassium132 mg
Calcium63 mg
Iron1.5 mg
Magnesium25 mg
Phosphorus24 mg
Zinc0.3 mg
Copper0.1 mg
Manganese4.6 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A32 mcg
Vitamin E0.8 mg
Vitamin K113 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate12 mcg
Choline5.7 mg
Caffeine0.5 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 302. The excerpt below is the record exactly as published.
TRUFFLES A LA SERVIETTE. Select the finest truffles for this dish, be particular in smelling them, and reject any that have a musty smell. Wash and brush them well with cold water only, change it several times, and when they are perfectly clean line a stewpan with slices of bacon ; put in the truffles with a bunch of parsley, green onions, and thyme, two or three bay- leaves, half a dozen cloves, and a little sweet basil ; pour in sufficient rich veal gravy to cover them, with the addition of from half a pint to half a bottle of champagne
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