dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chicken Diplomate
From The complete cook book, 1900
Serves 1
Serve with peas, flageolets, or a jardiniere.
Presented as published in 1900. 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
499Calories
49 gProtein
11 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein49 g
Carbohydrates11 g
Fiber0.8 g
Sugars5.5 g
Total Fat28 g
Saturated Fat8.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol156 mg
Sodium198 mg
Potassium502 mg
Calcium57 mg
Iron2.8 mg
Magnesium50 mg
Phosphorus361 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A99 mcg
Vitamin E0.7 mg
Vitamin K5.2 mcg
Vitamin B60.7 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)16 mg
Folate21 mcg
Choline117 mg
Caffeine1.8 mg
Water125 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 84. The excerpt below is the record exactly as published.
CHICKEN DIPLOMATE. Cut the breast from a roasted chicken, cut in small squares; add to this one-third of its bulk in mushrooms, and in truffles, chopped fine; make all into a farcie as for croquettes. Prepare the legs as ballotine, i.e., re- move the bone of the second joint and replace with a quenelle forcemeat. Now, having kept the bones whole, reconstruct the chicken by applying the farcie to the breast and using the ballotine to form the legs; spread bread crumbs all over
Cook this with the app: pantry check, scaling, and the assistant.