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Truffles Stewed in Champagne
From Cassell's dictionary of cookery, 1892
Serves 1
Time to stew the truffles is one hour.
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
1007Calories
13 gProtein
92 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories1007 kcal
Protein13 g
Carbohydrates92 g
Fiber17 g
Sugars56 g
Total Fat66 g
Saturated Fat31 g
Monounsaturated Fat25 g
Polyunsaturated Fat4.6 g
Omega-30.1 g
Cholesterol79 mg
Sodium1444 mg
Potassium1333 mg
Calcium432 mg
Iron9.2 mg
Magnesium166 mg
Phosphorus336 mg
Zinc3.5 mg
Copper1.2 mg
Manganese7.1 mg
Vitamin D0.4 mcg
Vitamin C79 mg
Vitamin A801 mcg
Vitamin E3.8 mg
Vitamin K470 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.1 mg
Folate166 mcg
Choline22 mg
Caffeine18 mg
Water263 g
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.
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, two or TRU ( 999 ) TUR three cloves, and a blade of mace. Half cover the truffles with good veal stock, let them simmer half an hour, then add a bottle of dry champagne
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