Chicken a la Romaine

Name: Chicken a la Romaine
Ingredients: A fowl, picked, cleaned and jointed.; 2 table-spoon fuls of salad oil.; I tin of tomatoes.; 4 sliced onions.; Piece of carrot,; turnip and parsley.; Some boiled macaroni.

From The St. Mungo cookery book, 1904

Recipe attributed to B. T. Lightbody.

Presented as published in 1904. 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

568Calories

9 gProtein

75 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories568 kcal

Protein9.4 g

Carbohydrates75 g

Fiber16 g

Sugars38 g

Total Fat28 g

Saturated Fat2.4 g

Monounsaturated Fat21 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol0 mg

Sodium87 mg

Potassium1667 mg

Calcium209 mg

Iron1.8 mg

Magnesium93 mg

Phosphorus261 mg

Zinc1.6 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C97 mg

Vitamin A551 mcg

Vitamin E10 mg

Vitamin K22 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2 mg

Folate216 mcg

Choline50 mg

Caffeine0 mg

Water810 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 14. The excerpt below is the record exactly as published.

CHICKEN A LA ROMAINE. A fowl, picked, cleaned and jointed. 2 table-spoon fuls of salad oil. I tin of tomatoes. 4 sliced onions. Piece of carrot, turnip and parsley. Some boiled macaroni.

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