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Chicken a la Reine
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
414Calories
34 gProtein
11 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories414 kcal
Protein34 g
Carbohydrates11 g
Fiber3.4 g
Sugars4.6 g
Total Fat26 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.6 g
Cholesterol128 mg
Sodium505 mg
Potassium622 mg
Calcium77 mg
Iron3.5 mg
Magnesium56 mg
Phosphorus293 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C40 mg
Vitamin A175 mcg
Vitamin E0.7 mg
Vitamin K413 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate68 mcg
Choline111 mg
Caffeine0 mg
Water272 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 295. The excerpt below is the record exactly as published.
f chicken a la Reine, and set them on a dish with parsley stalks and finely sliced onions; sprinkle with a little oil
Cook this with the app: pantry check, scaling, and the assistant.