Bouchées de Volaille à la St-James

Name: Bouchées de Volaille à la St-James
Ingredients: Half a pound of Chicken.; Twelve Oysters.; One gill of Bechamel Sauce.; Half a gill of Curry Sauce.; Half a pint of whipped Cream.; One teaspoonful of Lemon-juice.; Six button Mushrooms.; Pepper and Salt.; One ounce of Butter.; One Shalot.

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

1784Calories

110 gProtein

89 gCarbs

138 gFat

Full nutrition (34 nutrients)

Calories1784 kcal

Protein110 g

Carbohydrates89 g

Fiber19 g

Sugars40 g

Total Fat138 g

Saturated Fat49 g

Monounsaturated Fat38 g

Polyunsaturated Fat18 g

Omega-30.1 g

Cholesterol663 mg

Sodium1174 mg

Potassium4022 mg

Calcium910 mg

Iron38 mg

Magnesium310 mg

Phosphorus1835 mg

Zinc244 mg

Copper19 mg

Manganese4.1 mg

Vitamin D154 mcg

Vitamin C17 mg

Vitamin A742 mcg

Vitamin E14 mg

Vitamin K39 mcg

Vitamin B61.8 mg

Vitamin B1254 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)3.6 mg

Niacin (B3)43 mg

Folate184 mcg

Choline698 mg

Caffeine0 mg

Water1460 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 22. The excerpt below is the record exactly as published.

Bouch^es de Volaille a la St- James. Ingredients. Half a pound of Chicken. Twelve Oysters. One giU of Bechamel Sauce. Half a gill of Curry Sauce. Half a pint of whipped Cream. One teaspoonful of Lemon-juice. Six button Mushrooms. Pepper and Salt. One ounce of Butter. One Shalot.

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