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Chartreuse of Chicken and Macaroni
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
A long time is needed to line the mould with macaroni, but it is a handsome dish.
Presented as published in 1880. 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
923Calories
35 gProtein
105 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories923 kcal
Protein35 g
Carbohydrates105 g
Fiber4.2 g
Sugars4.8 g
Total Fat39 g
Saturated Fat19 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol125 mg
Sodium185 mg
Potassium561 mg
Calcium86 mg
Iron2.4 mg
Magnesium90 mg
Phosphorus401 mg
Zinc2.9 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0.1 mcg
Vitamin C1.1 mg
Vitamin A24 mcg
Vitamin E0.3 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.4 mg
Folate32 mcg
Choline43 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 82. The excerpt below is the record exactly as published.
Chartreuse of Chicken and Macaroni. One large fowl, about four and a half or five pounds, boiled tender ; half a box of gelatine, one cupful of broth in which the chicken was boiled, one cupful of cream, salt, pepper, fourteen ounces of macaroni
Cook this with the app: pantry check, scaling, and the assistant.