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Breast of Chicken, Alexandra
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
834Calories
35 gProtein
18 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories834 kcal
Protein35 g
Carbohydrates18 g
Fiber8.7 g
Sugars2.6 g
Total Fat71 g
Saturated Fat32 g
Monounsaturated Fat20 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol267 mg
Sodium158 mg
Potassium1017 mg
Calcium146 mg
Iron7.6 mg
Magnesium84 mg
Phosphorus426 mg
Zinc3.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A1045 mcg
Vitamin E7.3 mg
Vitamin K23 mcg
Vitamin B61.1 mg
Vitamin B121.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)14 mg
Folate56 mcg
Choline13 mg
Caffeine0 mg
Water183 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 282. The excerpt below is the record exactly as published.
Breast of chicken, Alexandra Hearts of lettuce Philadelphia ice cream Assorted cakes Coffee Sweet-and-sour bananas. Put six ounces of brown sugar and some pepper berries tied in cheese cloth, in one quart of vinegar and bring to the boiling point. Then add three sliced green peppers and boil for two minutes, add six sliced pimentos and remove the pepper berries. Peel one dozen bananas and put them in an earthern jar and pour the boiling vinegar and peppers over them. Let stand for twelve hours and serve cold. Consomme Massenet. Garnish the consomme with boiled carrots cut in half-moon shape, and boiled macaroni cut in pieces one-half inch long. Sprinkle with chopped chervil. Blood pudding. Made of pork blood, etc., and may be obtained from your butcher. Broil or fry in butter. Potage Reine Margot. To cream of chicken add some almonds mashed fine, mixed with a little cream, and strained. This is called almond milk. Sauce Riche. Mix a tablespoonful of anchovy paste with a pint of Hol- landaise sauce, add one truffle, three heads of French mushrooms, and one dozen shrimps cut in small squares. Breast of chicken, Alexandra. Take the breasts of a raw roasting chicken, season with salt and pepper, put in saute pan with butter. Cook until nice and yellow, add one-half cup of cream and finish cooking. Place the breasts on two oval croustades filled with string beans saute. Add the cream gravy to a cup of Mornay sauce, with a little paprika
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