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Chicken a la Heine
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Serve with Hollandaise sauce or strained cooking sauce.
Presented as published in 1880. 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
173Calories
15 gProtein
4 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories173 kcal
Protein15 g
Carbohydrates4.3 g
Fiber1 g
Sugars2 g
Total Fat11 g
Saturated Fat3 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol55 mg
Sodium65 mg
Potassium273 mg
Calcium22 mg
Iron0.8 mg
Magnesium21 mg
Phosphorus136 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C4 mg
Vitamin A191 mcg
Vitamin E0.3 mg
Vitamin K3.6 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.1 mg
Folate12 mcg
Choline47 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 68. The excerpt below is the record exactly as published.
Chicken a la Heine. Clean, stuff and truss a pair of chickens, as for roasting. Dredge well with salt, pepper and flour. Cut a quarter of a pound of pork in slices, and put part on the bottom of a deep stew-pan with two slices of carrot and one large onion, cut fine. Stir over the fire until they begin to color; then put in the chickens, and lay the remainder of the pork over them. Place the stew-pan in a hot oven for twenty minutes ; then add white stock to half cover the chicken (about two quarts), and a bouquet of sweet herbs. Dredge well with flour
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