Chicken Bourgeoise

Name: Chicken Bourgeoise
Ingredients: Cut a large frying chicken into eight parts; Dust with salt; and pepper; dredge with flour; a pint of diced potatoes; a chopped onion

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

473Calories

17 gProtein

107 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories473 kcal

Protein17 g

Carbohydrates107 g

Fiber24 g

Sugars6.5 g

Total Fat1.4 g

Saturated Fat0.5 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium1135 mg

Potassium2381 mg

Calcium348 mg

Iron30 mg

Magnesium193 mg

Phosphorus326 mg

Zinc2.5 mg

Copper4.3 mg

Manganese9.4 mg

Vitamin D0 mcg

Vitamin C34 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K42 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.9 mg

Folate78 mcg

Choline12 mg

Caffeine0 mg

Water486 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 54. The excerpt below is the record exactly as published.

CHICKEN BOURGEOISE Cut a large frying chicken into eight parts. Dust with salt and pepper and dredge with flour. Fry in olive oil and butter, mixed, until brown, then transfer to another pan and bake for fifteen minutes. Sprinkle with chopped onion and cook five minutes more. Fry in the hot oil a pint of diced potatoes mixed with a chopped onion

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