Blanquette of Chicken

Name: Blanquette of Chicken
Ingredients: two cups of cold chicken; a cup of drawn butter; the yolks of two eggs; one tablespoonful of finely-chopped parsley; a few tablespoonfuls of milk

From Physical culture cook book, 1901

Delicious luncheon dish.

Presented as published in 1901. 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

2706Calories

103 gProtein

1 gCarbs

256 gFat

Full nutrition (34 nutrients)

Calories2706 kcal

Protein103 g

Carbohydrates1.1 g

Fiber0.1 g

Sugars0.5 g

Total Fat256 g

Saturated Fat134 g

Monounsaturated Fat78 g

Polyunsaturated Fat24 g

Omega-30.7 g

Cholesterol1190 mg

Sodium1860 mg

Potassium1109 mg

Calcium166 mg

Iron6.3 mg

Magnesium113 mg

Phosphorus948 mg

Zinc7.7 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D2.9 mcg

Vitamin C13 mg

Vitamin A1845 mcg

Vitamin E7.5 mg

Vitamin K95 mcg

Vitamin B61.8 mg

Vitamin B122.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)32 mg

Folate89 mcg

Choline618 mg

Caffeine0 mg

Water427 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 33. The excerpt below is the record exactly as published.

Blanquette of Chicken (Delicious lunch- eon dish). — Cut two cups of cold chicken and heat in a cup of drawn butter to the boiling point. Beat the yolks of two eggs with a few tablespoonfuls of milk, add to the chicken with one tablespoonful of finely-chopped pars- ley

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