dairy-freenut-freesoy-freefish-freeshellfish-free
Chicken Legs with Spinach (Cuisses de Volaille aux Epinards)
From Cookery for every household, 1914
Serves 4
Time to stew: 1 to 2 hours. Sufficient for 5 or 6 persons.
Presented as published in 1914. 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
744Calories
44 gProtein
15 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories744 kcal
Protein44 g
Carbohydrates15 g
Fiber1.9 g
Sugars11 g
Total Fat56 g
Saturated Fat19 g
Monounsaturated Fat24 g
Polyunsaturated Fat8.8 g
Omega-30 g
Cholesterol235 mg
Sodium250 mg
Potassium1031 mg
Calcium52 mg
Iron2.9 mg
Magnesium70 mg
Phosphorus503 mg
Zinc5.2 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D28 mcg
Vitamin C5.1 mg
Vitamin A96 mcg
Vitamin E1.6 mg
Vitamin K39 mcg
Vitamin B61 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)18 mg
Folate49 mcg
Choline103 mg
Caffeine0.9 mg
Water291 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 447. The excerpt below is the record exactly as published.
Chicken Legs with Spinach (Cuisses de Volaille aux Epinards) Salt. Pepper. Cayenne and nutmeg. 4 chicken legs, f lb. fillet of veal. 3 oz. fat bacon. 2 table-sps. chopped tongue. 6 or 8 button mush- rooms. 2 or 3 truffles. 2 yolks of eggs. Vegetables and stock for braising. A little glaze. A puree of spinach. Tomato or Italian sauce
Cook this with the app: pantry check, scaling, and the assistant.