Blanquette of Chicken or Veal
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
515Calories
28 gProtein
31 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein28 g
Carbohydrates31 g
Fiber12 g
Sugars6.9 g
Total Fat35 g
Saturated Fat15 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol400 mg
Sodium1635 mg
Potassium822 mg
Calcium209 mg
Iron4.8 mg
Magnesium42 mg
Phosphorus383 mg
Zinc4.5 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D27 mcg
Vitamin C131 mg
Vitamin A165 mcg
Vitamin E1.4 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)6.2 mg
Folate82 mcg
Choline334 mg
Caffeine0 mg
Water457 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 18. The excerpt below is the record exactly as published.
BLANQUETTE OF CHICKEN OR VEAL. Blanquette de Volatile. Cold cooked poultry or veal. 1 handful fresh, well cleaned button mushrooms. 2 gills veal gravy. 1 oz. clarified veal fat. Lemon juice and peel. Pepper and salt. A lump of white sugar. Grate of nutmeg. 2 yolks of eggs. Cut the veal or poultry into thin pieces the size of shillings and half-crowns, lay them in a small saucepan with the mush- rooms, pour over enough veal gravy to cover them, add the veal fat, flavour with a piece of lemon peel
Cook this with the app: pantry check, scaling, and the assistant.