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Chicken a la Salmis (Salmis de Poulet)
From The Swedish, French, American cook book, 1918
Serves 2
Serve as a luncheon or supper dish.
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
500Calories
34 gProtein
44 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories500 kcal
Protein34 g
Carbohydrates44 g
Fiber5.9 g
Sugars17 g
Total Fat21 g
Saturated Fat5.9 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat4.5 g
Cholesterol96 mg
Sodium481 mg
Potassium1221 mg
Calcium86 mg
Iron4 mg
Magnesium72 mg
Phosphorus382 mg
Zinc2.8 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D13 mcg
Vitamin C16 mg
Vitamin A585 mcg
Vitamin E0.9 mg
Vitamin K12 mcg
Vitamin B61.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate96 mcg
Choline119 mg
Caffeine0 mg
Water488 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 279. The excerpt below is the record exactly as published.
hicken a la Salmis ( Salmis de Poulet) When chicken is left over that has been broiled, roasted, or boiled, it can be used for this dish. Cut the chicken in small pieces. Cook some small shallots, button mushrooms, and small scooped- out carrots. Then make a rich brown gravy from chicken broth: take two cups chicken broth; flavor with sherry, pepper, and salt; thicken with three tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.