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Chicken A La Creci (Flanders)
From With a saucepan over the sea, 1902
Serves 4
Presented as published in 1902. 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
525Calories
22 gProtein
52 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein22 g
Carbohydrates52 g
Fiber6.1 g
Sugars13 g
Total Fat39 g
Saturated Fat8.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat5 g
Omega-30.1 g
Cholesterol80 mg
Sodium492 mg
Potassium1680 mg
Calcium84 mg
Iron3.8 mg
Magnesium86 mg
Phosphorus458 mg
Zinc2.8 mg
Copper1.4 mg
Manganese0.8 mg
Vitamin D76 mcg
Vitamin C15 mg
Vitamin A264 mcg
Vitamin E0.5 mg
Vitamin K4.1 mcg
Vitamin B60.8 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)14 mg
Folate101 mcg
Choline87 mg
Caffeine0 mg
Water416 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 28. The excerpt below is the record exactly as published.
CHICKEN A LA CRECI. (Flanders.) Chop }4 pound of bacon, fry it with 12 tiny white onions, 1 2 button mushrooms, 2 carrots, and 6 chestnuts ; cut into dice in 2 ounces butter. Add a large chicken, which has been cut up and cooked 75 With a Saucepan over the Sea for ^ hour in some broth. Add also salt and pepper, a blade of mace, and a glass of white wine or sherry
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