Blanquette of Chicken

Name: Blanquette of Chicken
Ingredients: one cold cooked chicken or fowl; 4 fresh mushrooms; the yolks of 2 eggs; 1 pint of chicken broth; salt; pepper

From Allied cookery, 1916

Presented as published in 1916. 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

375Calories

33 gProtein

27 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories375 kcal

Protein33 g

Carbohydrates27 g

Fiber2.8 g

Sugars13 g

Total Fat16 g

Saturated Fat4.8 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat3.4 g

Omega-30 g

Cholesterol386 mg

Sodium833 mg

Potassium1525 mg

Calcium79 mg

Iron4.1 mg

Magnesium56 mg

Phosphorus567 mg

Zinc3.4 mg

Copper1.2 mg

Manganese0.2 mg

Vitamin D2.6 mcg

Vitamin C6.8 mg

Vitamin A165 mcg

Vitamin E1.2 mg

Vitamin K1.2 mcg

Vitamin B60.7 mg

Vitamin B121 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)2 mg

Niacin (B3)18 mg

Folate118 mcg

Choline386 mg

Caffeine0 mg

Water771 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 11. The excerpt below is the record exactly as published.

BLANQUETTE OF CHICKEN (French) ®ne cold cooked chicken or fowl, 4 fresh mush- rooms, the yolks of 2 eggs, i pint of chicken broth, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.