Chicken a la Bellevue
From Sea Cookery, 1911
Presented as published in 1911. 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
648Calories
66 gProtein
22 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories648 kcal
Protein66 g
Carbohydrates22 g
Fiber0.3 g
Sugars14 g
Total Fat32 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol148 mg
Sodium653 mg
Potassium760 mg
Calcium375 mg
Iron2.4 mg
Magnesium71 mg
Phosphorus547 mg
Zinc3.5 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A288 mcg
Vitamin E0.7 mg
Vitamin K3.1 mcg
Vitamin B60.7 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate45 mcg
Choline112 mg
Caffeine0 mg
Water334 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 60. The excerpt below is the record exactly as published.
CHICKEN A LA BELLEVUE. 1 boiled chicken aspic jelly j- pint good white sauce j salad i oz. gelatine | salad dressing
Cook this with the app: pantry check, scaling, and the assistant.