nut-freeegg-freesoy-freefish-freeshellfish-free
Chicken Bruxelloise
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
747Calories
48 gProtein
59 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories747 kcal
Protein48 g
Carbohydrates59 g
Fiber8 g
Sugars23 g
Total Fat36 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat7.2 g
Omega-30 g
Cholesterol157 mg
Sodium1389 mg
Potassium1227 mg
Calcium404 mg
Iron4.9 mg
Magnesium99 mg
Phosphorus598 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.7 mcg
Vitamin C15 mg
Vitamin A148 mcg
Vitamin E0.7 mg
Vitamin K3.2 mcg
Vitamin B61.1 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)14 mg
Folate79 mcg
Choline154 mg
Caffeine0 mg
Water544 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 84. The excerpt below is the record exactly as published.
Chicken Bruxelloise. Cut a chicken into small pieces, add a finely-chopped leek, a chopped onion, a large tablespoonful of flour, seasoned to taste, half a pint of milk, and a small bouquet garni
Cook this with the app: pantry check, scaling, and the assistant.