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Chicken Grilled a la Napolitaine
From The housewife's referee, 1898
Serves 3
Presented as published in 1898. 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
341Calories
18 gProtein
44 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories341 kcal
Protein18 g
Carbohydrates44 g
Fiber1.9 g
Sugars1.6 g
Total Fat9.4 g
Saturated Fat2.6 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol43 mg
Sodium43 mg
Potassium239 mg
Calcium19 mg
Iron1.3 mg
Magnesium43 mg
Phosphorus195 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C0.9 mg
Vitamin A23 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.9 mg
Folate14 mcg
Choline34 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 90. The excerpt below is the record exactly as published.
Chicken Grilled a la Napolitaine ; Poulet Grille a la Napolitaine. — Grill a fowl in the ordinary fashion. Boil some large Italian macaroni cut into pieces about an inch long, for fifteen or twenty minutes ; strain and season with Parmesan cheese, butter, and pepper ; add enough cheese and butter to make them thoroughly stringy. Place the fowl on a dish, put the macaroni at either end, and the remainer of the stew around it, with a few slices of truffles, cockscombs
Cook this with the app: pantry check, scaling, and the assistant.