Chicken a l'Italienne

Name: Chicken a l'Italienne
Ingredients: one tablespoonful of olive oil; one teaspoonful of tarragon vinegar; salt and pepper.

From High living, 1904

This dish can also be made with various cold meats.

Presented as published in 1904. 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

1Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (22 nutrients)

Calories0.9 kcal

Protein0 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat2.1 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Sodium0.4 mg

Potassium1.9 mg

Calcium0.3 mg

Iron0 mg

Magnesium0.2 mg

Phosphorus0.4 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin C0 mg

Vitamin A0 mcg

Water4.7 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 18. The excerpt below is the record exactly as published.

CHICKEN A L'lTALIENNE — Cut the remains of cold 27 ^otiltrp anti chicken (or turkey) into pieces about an inch long and marinate them in a bowl contain- ing one tablespoonful of olive oil, one teaspoonful of tarragon vinegar or lemon juice, a few^ drops of onion juice, salt and pepper.

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