Bouchées à la Reine

Name: Bouchées à la Reine
Ingredients: Half a minced Chicken.; Two ounces of minced Ham.; Six minced Mushrooms.; Three minced Truffles.; Half a pint of White Sauce.; One gill of Cream.; Yolks of two Eggs.

From High-class cookery recipes, 1897

Presented as published in 1897. 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

1506Calories

71 gProtein

42 gCarbs

116 gFat

Full nutrition (34 nutrients)

Calories1506 kcal

Protein71 g

Carbohydrates42 g

Fiber1.1 g

Sugars26 g

Total Fat116 g

Saturated Fat48 g

Monounsaturated Fat34 g

Polyunsaturated Fat9.4 g

Omega-30 g

Cholesterol368 mg

Sodium1346 mg

Potassium1220 mg

Calcium469 mg

Iron3.6 mg

Magnesium107 mg

Phosphorus811 mg

Zinc6 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0.9 mcg

Vitamin C3.7 mg

Vitamin A344 mcg

Vitamin E3.6 mg

Vitamin K8.8 mcg

Vitamin B61.1 mg

Vitamin B122.7 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.1 mg

Niacin (B3)19 mg

Folate41 mcg

Choline175 mg

Caffeine5.4 mg

Water472 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 23. The excerpt below is the record exactly as published.

Bouch^es a la Reine. Ingredients. Half a minced Chicken. Two ounces of minced Ham. Six minced Mushrooms. Three minced Truffles. Half a pint of White Sauce. One gill of Cream. Yolks of two Eggs.

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