Boiled Fowl, Caper Sauce

Name: Boiled Fowl, Caper Sauce
Ingredients: Prepare and clean a fowl; half a pound of salt pork; enough water to cover the chicken; half a pint of white sauce; a handful of capers

From French dishes for American tables, 1886

Presented as published in 1886. 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

2012Calories

16 gProtein

20 gCarbs

207 gFat

Full nutrition (34 nutrients)

Calories2012 kcal

Protein16 g

Carbohydrates20 g

Fiber0.2 g

Sugars13 g

Total Fat207 g

Saturated Fat77 g

Monounsaturated Fat97 g

Polyunsaturated Fat24 g

Omega-30 g

Cholesterol148 mg

Sodium460 mg

Potassium543 mg

Calcium314 mg

Iron0.9 mg

Magnesium33 mg

Phosphorus346 mg

Zinc2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D7 mcg

Vitamin C0.2 mg

Vitamin A210 mcg

Vitamin E0.2 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B121.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3 mg

Folate26 mcg

Choline35 mg

Caffeine0 mg

Water216 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 46. The excerpt below is the record exactly as published.

Boiled Fowl, Caper Sauce. Prepare and clean a fowl, pass a wooden skewer through the thighs, put it in a saucepan with half a pound of salt pork, and enough water to cover the chicken. Boil for an hour and a half, drain, put it on a dish, and pour over it half a pint of white sauce (Art. 84), to which you have added a handful of capers

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