Chicken A l'Americaine

Name: Chicken A l'Americaine
Ingredients: Take a good Surrey fowl; stuffing of bread crumbs; lightly cooked in butter; pounded sage; some beef suet; the yolk of one egg; Wrap the fowl in slices of bacon; a good bread sauce made with cream

From The Dudley book of cookery and household recipes, 1909

Presented as published in 1909. 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

2037Calories

63 gProtein

88 gCarbs

180 gFat

Full nutrition (34 nutrients)

Calories2037 kcal

Protein63 g

Carbohydrates88 g

Fiber5.7 g

Sugars7 g

Total Fat180 g

Saturated Fat72 g

Monounsaturated Fat44 g

Polyunsaturated Fat12 g

Omega-30.1 g

Cholesterol484 mg

Sodium1442 mg

Potassium919 mg

Calcium402 mg

Iron7.6 mg

Magnesium112 mg

Phosphorus677 mg

Zinc5.2 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D0.6 mcg

Vitamin C3.4 mg

Vitamin A83 mcg

Vitamin E2.2 mg

Vitamin K52 mcg

Vitamin B61 mg

Vitamin B121.3 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)22 mg

Folate132 mcg

Choline150 mg

Caffeine0 mg

Water300 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 20. The excerpt below is the record exactly as published.

CHICKEN A L’AMERICAINE Take a good Surrey fowl and stuff it with a stuffing of bread crumbs lightly cooked in butter — with pounded sage, some beef suet and seasoning, and the yolk of one egg to bind. Wrap the fowl in slices of bacon and roast it. Serve the fowl with slices of grilled bacon and a good bread sauce made with cream

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