vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tunny Cream
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
151Calories
1 gProtein
2 gCarbs
16 gFat
Full nutrition (25 nutrients)
Calories151 kcal
Protein0.9 g
Carbohydrates1.7 g
Total Fat16 g
Saturated Fat16 g
Monounsaturated Fat74 g
Polyunsaturated Fat29 g
Omega-38.4 g
Cholesterol45 mg
Sodium9 mg
Potassium43 mg
Calcium27 mg
Iron0 mg
Magnesium2.6 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin E20 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water26 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 86. The excerpt below is the record exactly as published.
TUNNY CREAM Finely pound four oz. of tunny in oil, and finish the cream similarly to that of the Smoked Salmon. 299—CHICKEN CREAM Finely pound four oz. of cold fowl (white parts only) and add thereto two tablespoonfuls of fresh cream and two oz. of softened butter. Rub through a sieve, and finish with three tablespoonfuls of whisked cream
Cook this with the app: pantry check, scaling, and the assistant.