Estimated Nutrition (whole recipe, rough)
Counts 3 of 7 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Turbot | not in our table | 0 |
| Cake | not in our table | 0 |
| Wood | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ham pasty
- 1 turkey pasty
- 1 salmon
- 1 turbot
- 1 savoy cake
- 1 croquante
- four meager
- 6 chickens
- 6 young partridegs
- 4 wood pigeons
- 4 sallets
- 4 sauces
- 1 ofbarbots
Directions
For the large entremets for the middle of the table.
1 ham pasty.
1 turkey pasty.
2 of cray-fish.
For the tivo sides of the table. 1 Savoy cake.
1 croquante.
Fight dishes of roast, viz., four of meat and four meager.
1 of 6 chickens (a la Reins').
1 of fowls.
1 of 6 young partridegs.
1 of 4 wood pigeons.
4 sallets and 4 sauces.
The four meager.
1 of soles fry’d in oil.
1 ofbarbots.
1 of trouts.
1 of fry’d pikes.