Boudins à la Richelieu

Name: Boudins à la Richelieu
Ingredients: Half a pound of Chicken.; Half a gill of White Sauce.; Half a gill of Cream.; One ounce of Panada.; One Egg.; Salt and Pepper.

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

803Calories

52 gProtein

7 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories803 kcal

Protein52 g

Carbohydrates7.5 g

Fiber0.1 g

Sugars3.3 g

Total Fat61 g

Saturated Fat24 g

Monounsaturated Fat21 g

Polyunsaturated Fat8.3 g

Omega-30 g

Cholesterol421 mg

Sodium351 mg

Potassium653 mg

Calcium166 mg

Iron3 mg

Magnesium62 mg

Phosphorus531 mg

Zinc4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D1.5 mcg

Vitamin C3.6 mg

Vitamin A223 mcg

Vitamin E1.3 mg

Vitamin K5.1 mcg

Vitamin B60.9 mg

Vitamin B121.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)16 mg

Folate43 mcg

Choline282 mg

Caffeine0 mg

Water271 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.

Boudins a la Richelieu. Ingredients, Half a pound of Chicken. Half a gill of White Sauce. Half a gill of Cream. 70 HIGH-CLASS COOKEll-^. One ounce of Panada. One Egg. Salt and Pepper.

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