Chicken a la Tartare
From 365 foreign dishes, 1908
Presented as published in 1908. 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
338Calories
3 gProtein
32 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories338 kcal
Protein3.2 g
Carbohydrates32 g
Fiber3.4 g
Sugars12 g
Total Fat22 g
Saturated Fat4.4 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat12 g
Cholesterol9.1 mg
Sodium978 mg
Potassium358 mg
Calcium85 mg
Iron1 mg
Magnesium26 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A34 mcg
Vitamin E2.2 mg
Vitamin K68 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate43 mcg
Choline20 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 15. The excerpt below is the record exactly as published.
Chicken a la Tartare. Season and stew 2 spring chickens with I onion, some capers, parsley, i bay-leaf and a sprigs of thyme chopped fine until tender. Remove the chickens ; add i tablespoonful of minced pickles, i teaspoonful of made mustard, i teaspoonful of tarragon and ^ cup of mayonnaise sauce
Cook this with the app: pantry check, scaling, and the assistant.