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Chicken à V Italienne

Name: Chicken à V Italienne
Yield: 3 servings
Ingredients: One pint of chicken meat; One table-spoonful of butter; One table-spoonful of flour; Twelve drops of onion juice; Three hard-boiled eggs; One-half pint of cream or milk; Salt and pepper to taste

From The Pattern cook-book, 1890

Serves 3

Serve as a cold dish.

Presented as published in 1890. 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

293Calories

41 gProtein

8 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories293 kcal

Protein41 g

Carbohydrates8 g

Fiber1 g

Sugars2.7 g

Total Fat13 g

Saturated Fat2.8 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol307 mg

Sodium195 mg

Potassium522 mg

Calcium62 mg

Iron2.6 mg

Magnesium52 mg

Phosphorus393 mg

Zinc3.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C8.1 mg

Vitamin A105 mcg

Vitamin E0.9 mg

Vitamin K3.2 mcg

Vitamin B60.8 mg

Vitamin B121 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)13 mg

Folate50 mcg

Choline254 mg

Caffeine0 mg

Water212 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 97. The excerpt below is the record exactly as published.

CHICKEN a V Italienne. One pint of chicken meat. One table-spoonful of butter. One table-spoonful of flour. Twelve drops of onion juice. Three hard-boiled eggs. One-half pint of cream or milk. Salt and pepper to taste

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