Burdwan of Fowl

Name: Burdwan of Fowl
Ingredients: One cooked Chicken; One sliced Onion; Twenty-four Oysters; Half a pint of White Sauce; One glass of Sherry; One tablespoonful of Anchovy Sauce; One ounce of Butter; Cayenne; Salt

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

1573Calories

113 gProtein

95 gCarbs

76 gFat

Full nutrition (34 nutrients)

Calories1573 kcal

Protein113 g

Carbohydrates95 g

Fiber2.8 g

Sugars30 g

Total Fat76 g

Saturated Fat17 g

Monounsaturated Fat15 g

Polyunsaturated Fat12 g

Omega-30 g

Cholesterol693 mg

Sodium3135 mg

Potassium3086 mg

Calcium1102 mg

Iron58 mg

Magnesium349 mg

Phosphorus1746 mg

Zinc475 mg

Copper35 mg

Manganese4.2 mg

Vitamin D0.3 mcg

Vitamin C14 mg

Vitamin A425 mcg

Vitamin E11 mg

Vitamin K16 mcg

Vitamin B61.3 mg

Vitamin B12107 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.9 mg

Niacin (B3)25 mg

Folate156 mcg

Choline893 mg

Caffeine0 mg

Water1702 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 20. The excerpt below is the record exactly as published.

Burdwan of Fowl. Ingredients, One cooked Chicken. One sliced Onion. Twenty-four Oysters. Half a pint of White Sauce. One glass of Sherry. One tablespoonful of Anchovy Sauce. One ounce of Butter. Cayenne. Salt

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