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Chicken a la Russe
From The Swedish, French, American cook book, 1918
Serves 2
Entree for luncheon or dinner.
Presented as published in 1918. 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
346Calories
27 gProtein
56 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories346 kcal
Protein27 g
Carbohydrates56 g
Fiber17 g
Sugars8.6 g
Total Fat3.7 g
Saturated Fat1.1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol62 mg
Sodium57498 mg
Potassium1451 mg
Calcium333 mg
Iron7 mg
Magnesium146 mg
Phosphorus333 mg
Zinc1.7 mg
Copper0.9 mg
Manganese7.4 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A549 mcg
Vitamin E1 mg
Vitamin K99 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate38 mcg
Choline23 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 291. The excerpt below is the record exactly as published.
carrots, onions, sherry, pepper, salt, and left in the broth until cold with some strips of truffle in the filling); after filled, put two moulds of different shades together, and cook in hot w’ater in oven — well covered — from six to eight minutes. Serve on a spinach foundation, with hollandaise sauce, as an entree. Chicken ( Poulet ) a la Russe Take the breast of a chicken
Cook this with the app: pantry check, scaling, and the assistant.