Boudin de Volaille (Chicken Sausages)

Name: Boudin de Volaille (Chicken Sausages)
Ingredients: 1 lb. cooked chi. white meat; 12 ounces fresh lard; 12 wh. eggs; onion; thyme; bay leaves; 2 gills boiled cream; sea.

From Gancel's culinary encyclopedia of modern cooking, 1920

Presented as published in 1920. 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

4730Calories

80 gProtein

13 gCarbs

481 gFat

Full nutrition (34 nutrients)

Calories4730 kcal

Protein80 g

Carbohydrates13 g

Fiber0 g

Sugars2.2 g

Total Fat481 g

Saturated Fat200 g

Monounsaturated Fat193 g

Polyunsaturated Fat50 g

Omega-30.2 g

Cholesterol2796 mg

Sodium900 mg

Potassium1055 mg

Calcium479 mg

Iron11 mg

Magnesium86 mg

Phosphorus1322 mg

Zinc8.6 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D21 mcg

Vitamin C0 mg

Vitamin A960 mcg

Vitamin E8.3 mg

Vitamin K7.4 mcg

Vitamin B61.1 mg

Vitamin B125.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2.7 mg

Niacin (B3)0.6 mg

Folate282 mcg

Choline1933 mg

Caffeine0 mg

Water593 g

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 111. The excerpt below is the record exactly as published.

Boudin de Volaille (Chicken sausages). Composition, 1 lb. cooked chi. white meat, 12 ounces fresh lard, 12 wh. eggs, onion, thyme, bay leaves, sea. pounded, strained, add 2 gills boiled cream

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