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Truffles Stewed in Champagne
From Cassell's dictionary of cookery, 1892
Serves 4
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
673Calories
8 gProtein
56 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein7.8 g
Carbohydrates56 g
Fiber3.1 g
Sugars48 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol70 mg
Sodium383 mg
Potassium371 mg
Calcium196 mg
Iron2.2 mg
Magnesium60 mg
Phosphorus214 mg
Zinc1.9 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A180 mcg
Vitamin E2.3 mg
Vitamin K7.5 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline1.7 mg
Caffeine19 mg
Water17 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2040. The excerpt below is the record exactly as published.
Truffles Stewed in Champagne.— Take ten or twelve large truffles, soak them for a couple of hours, rinse them in several waters, and scrub them thoroughly. Lay a thin slice of fat bacon at the bottom of a stewpan, put in the truffles, and add half a tea-spoonful of salt, and a little grated nutmeg, and, if liked, a carrot, a turnip, a bunch of green onions, a bunch of parsley, a sprig of thjTiie, a bay-leaf
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