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Chicken à la Marengo
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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
11Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein1.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol3.9 mg
Sodium114 mg
Potassium28 mg
Calcium0.5 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0.3 mcg
Choline6.4 mg
Caffeine0 mg
Water5.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 145. The excerpt below is the record exactly as published.
Chicken ^ la Marengo. Cut ujJ some young fowls as for a fricassee ; put them into a frying-pan with some rasped fat bacon and a slice of ham ; add to this some slices of onion ; season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.