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Bouchees a la Macedoine
From Lowney's cook book, 1907
Serves 1
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
349Calories
20 gProtein
8 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories349 kcal
Protein20 g
Carbohydrates8.4 g
Fiber0.4 g
Sugars2.9 g
Total Fat26 g
Saturated Fat9.5 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol73 mg
Sodium438 mg
Potassium280 mg
Calcium252 mg
Iron1 mg
Magnesium29 mg
Phosphorus276 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C1.8 mg
Vitamin A184 mcg
Vitamin E0.6 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5 mg
Folate19 mcg
Choline47 mg
Caffeine0 mg
Water107 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 58. The excerpt below is the record exactly as published.
Bouchees a la Macedoine Mix one fourth cup cold cooked chicken, one fourth cup mushrooms, and one fourth cup cheese. Add one fourth cup White Sauce, season with salt, paprika, and lemon juice
Cook this with the app: pantry check, scaling, and the assistant.