Chicken a la Czar
From À la mode cookery, 1902
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
1226Calories
89 gProtein
23 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories1226 kcal
Protein89 g
Carbohydrates23 g
Fiber1.2 g
Sugars3.8 g
Total Fat84 g
Saturated Fat32 g
Monounsaturated Fat37 g
Polyunsaturated Fat9.1 g
Omega-30 g
Cholesterol431 mg
Sodium693 mg
Potassium1665 mg
Calcium57 mg
Iron12 mg
Magnesium103 mg
Phosphorus774 mg
Zinc12 mg
Copper0.8 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C14 mg
Vitamin A72 mcg
Vitamin E1.1 mg
Vitamin K5 mcg
Vitamin B61.8 mg
Vitamin B1213 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)30 mg
Folate47 mcg
Choline125 mg
Caffeine0 mg
Water553 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 37. The excerpt below is the record exactly as published.
Chicken a la Czar Cut up a chicken as for a fricassee, also three quarters of a pound of tongue cut into thin slices the size of a florin ; melt some butter in a stewpan and then put in the pieces of chicken with a bunch of parsley, marjoram, lemon, thyme, and half a bay-leaf; add a clove of garlic, and fry this till it is a pretty golden colour. Drain the fat away and add half a pint of chicken broth, a table-spoonful of sauterne and a tea-spoonful of curry paste and a bottle of champignons
Cook this with the app: pantry check, scaling, and the assistant.