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Chicken a la Mona
From Cookery and housekeeping, 1882
Serves 2
Ensure to keep basting with the sauce.
Presented as published in 1882. 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
776Calories
33 gProtein
14 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories776 kcal
Protein33 g
Carbohydrates14 g
Fiber2.3 g
Sugars6.6 g
Total Fat55 g
Saturated Fat18 g
Monounsaturated Fat23 g
Polyunsaturated Fat9.3 g
Omega-30.2 g
Cholesterol139 mg
Sodium1174 mg
Potassium831 mg
Calcium53 mg
Iron2.5 mg
Magnesium64 mg
Phosphorus376 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C13 mg
Vitamin A47 mcg
Vitamin E0.8 mg
Vitamin K1.6 mcg
Vitamin B60.8 mg
Vitamin B120.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)11 mg
Folate21 mcg
Choline115 mg
Caffeine0 mg
Water332 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 88. The excerpt below is the record exactly as published.
Chicken a la Mona. Truss a chicken as for boiling ; put it in a stewpan with \ lb. of streaky bacon cut into squares an inch thick. Let it fry till the chicken is become brown all over ; pour off all the grease, and add one Portugal onion sliced up, one glass of Chablis wine, one gill freshly made tomato sauce
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