Chicken à la Marengo

Name: Chicken à la Marengo
Ingredients: Cut a chicken or fowl into neat joints; A pint of oil or butter; a clove of garlic; 2 shallots; a tablespoonful of flour; sufficient good stock

From English and French cookery, 1890

Time, about half an hour to fry the chicken.

Presented as published in 1890. 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

3566Calories

38 gProtein

18 gCarbs

379 gFat

Full nutrition (34 nutrients)

Calories3566 kcal

Protein38 g

Carbohydrates18 g

Fiber2.1 g

Sugars5 g

Total Fat379 g

Saturated Fat227 g

Monounsaturated Fat112 g

Polyunsaturated Fat19 g

Omega-31.4 g

Cholesterol1063 mg

Sodium174 mg

Potassium637 mg

Calcium147 mg

Iron2.8 mg

Magnesium57 mg

Phosphorus399 mg

Zinc2.9 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.3 mcg

Vitamin C8 mg

Vitamin A3047 mcg

Vitamin E11 mg

Vitamin K34 mcg

Vitamin B60.8 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)12 mg

Folate56 mcg

Choline190 mg

Caffeine0 mg

Water235 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 55. The excerpt below is the record exactly as published.

Chicken & la Marengo. — Cut a chicken or fowl into neat joints, season with salt and cayenne, and fry it till done in about A pint of oil or butter. When half cooked, add a clove of garlic, 2 shallots, and a faggot of sweet herbs. Drain the meat from the fat, and mix with the latter a tablespoonful of flour, and, very gradually, sufficient good stock

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