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Chicken and Oysters a la Metropole
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
608Calories
40 gProtein
19 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories608 kcal
Protein40 g
Carbohydrates19 g
Fiber0.4 g
Sugars5.8 g
Total Fat41 g
Saturated Fat11 g
Monounsaturated Fat17 g
Polyunsaturated Fat8.8 g
Cholesterol209 mg
Sodium1290 mg
Potassium798 mg
Calcium266 mg
Iron7.5 mg
Magnesium70 mg
Phosphorus541 mg
Zinc51 mg
Copper3.7 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C0.9 mg
Vitamin A212 mcg
Vitamin E1.9 mg
Vitamin K2.7 mcg
Vitamin B60.3 mg
Vitamin B1212 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.9 mg
Folate33 mcg
Choline168 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 148. The excerpt below is the record exactly as published.
CHICKEN AND OYSTERS A LA METROPOLE 2 cups White Sauce (p. 191) 1 pint oysters, cleaned and drained 2 cups cooked chicken, diced ¥g cup finely chopped celery
Cook this with the app: pantry check, scaling, and the assistant.