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Chicken, Edward VII
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
355Calories
16 gProtein
51 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories355 kcal
Protein16 g
Carbohydrates51 g
Fiber13 g
Sugars1.9 g
Total Fat11 g
Saturated Fat3 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol66 mg
Sodium55 mg
Potassium435 mg
Calcium151 mg
Iron8.8 mg
Magnesium84 mg
Phosphorus223 mg
Zinc2.4 mg
Copper0.9 mg
Manganese2.5 mg
Vitamin D0.1 mcg
Vitamin C1.1 mg
Vitamin A604 mcg
Vitamin E6.3 mg
Vitamin K25 mcg
Vitamin B60.3 mg
Vitamin B123.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.9 mg
Folate165 mcg
Choline43 mg
Caffeine0.5 mg
Water40 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 274. The excerpt below is the record exactly as published.
Chicken, Edward VII. Boil the chicken in stock and stuff with rice as for Chicken Diva. Add small squares of truffles and goose liver natural. Serve with curry sauce
Cook this with the app: pantry check, scaling, and the assistant.