Chicken Bruxelloise

Name: Chicken Bruxelloise
Ingredients: a chicken; a finely-chopped leek; a chopped onion; a large tablespoonful of flour; half a pint of milk; a small bouquet garni

From Paper-bag cookery, 1911

Presented as published in 1911. 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

600Calories

43 gProtein

31 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories600 kcal

Protein43 g

Carbohydrates31 g

Fiber5.3 g

Sugars21 g

Total Fat34 g

Saturated Fat12 g

Monounsaturated Fat12 g

Polyunsaturated Fat5.8 g

Omega-30 g

Cholesterol157 mg

Sodium234 mg

Potassium1204 mg

Calcium401 mg

Iron3 mg

Magnesium94 mg

Phosphorus579 mg

Zinc3.8 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D2.7 mcg

Vitamin C14 mg

Vitamin A148 mcg

Vitamin E0.7 mg

Vitamin K3.2 mcg

Vitamin B61.1 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)13 mg

Folate51 mcg

Choline154 mg

Caffeine0 mg

Water540 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 19. The excerpt below is the record exactly as published.

Chicken Bruxelloise. — Cut a chicken into small pieces, add a finely-chopped leek, a \ SOYER’S PAPER-BAG COOKERY 61 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.