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Turesicus
From Cassell's dictionary of cookery, 1892
Serves 1
Serve immediately after boiling.
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
372Calories
22 gProtein
20 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories372 kcal
Protein22 g
Carbohydrates20 g
Fiber0.3 g
Sugars0 g
Total Fat22 g
Saturated Fat9.5 g
Monounsaturated Fat9 g
Polyunsaturated Fat1.8 g
Cholesterol81 mg
Sodium71 mg
Potassium309 mg
Calcium23 mg
Iron2.9 mg
Magnesium32 mg
Phosphorus215 mg
Zinc4.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B122.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8 mg
Folate80 mcg
Choline1.5 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2049. The excerpt below is the record exactly as published.
Turesicus. — Take part of a cold boiled leg of mutton, mince it very fine, mix it with rice, season very lightly with black pepper, add salt
Cook this with the app: pantry check, scaling, and the assistant.