Chicken a la Mayonnaise
From Choice cookery, 1888
The chicken mixture may be divided and put into small souffle cases, covered with Mayonnaise, and sprinkled alternately with lobster coral and minced parsley.
Presented as published in 1888. 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
691Calories
14 gProtein
40 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories691 kcal
Protein14 g
Carbohydrates40 g
Fiber2.7 g
Sugars14 g
Total Fat52 g
Saturated Fat12 g
Monounsaturated Fat13 g
Polyunsaturated Fat24 g
Cholesterol63 mg
Sodium2133 mg
Potassium646 mg
Calcium87 mg
Iron1.5 mg
Magnesium41 mg
Phosphorus180 mg
Zinc2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C22 mg
Vitamin A79 mcg
Vitamin E5.2 mg
Vitamin K141 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.4 mg
Folate35 mcg
Choline49 mg
Caffeine0 mg
Water326 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 13. The excerpt below is the record exactly as published.
CHICKEN A LA MAYONNAISE. 2 tablespoonfuls of minced veal, chicken, or game 2 tablespoonfuls of minced ham or tongue 1 tablespoonful finely-cut lettuce, celery, or any salad 1 small tomato, finely cut A little pepper, salt, and cayenne About £ pint Mayonnaise sauce
Cook this with the app: pantry check, scaling, and the assistant.