dinnergluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chicken Marengo
From The household gas cookery book, 1900
Serves 3
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
673Calories
23 gProtein
18 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein23 g
Carbohydrates18 g
Fiber5.6 g
Sugars4.4 g
Total Fat58 g
Saturated Fat5.3 g
Monounsaturated Fat31 g
Polyunsaturated Fat6.6 g
Omega-30.1 g
Cholesterol43 mg
Sodium4399 mg
Potassium928 mg
Calcium89 mg
Iron3.5 mg
Magnesium65 mg
Phosphorus250 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D8.5 mcg
Vitamin C24 mg
Vitamin A26 mcg
Vitamin E13 mg
Vitamin K22 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.2 mg
Folate45 mcg
Choline42 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 59. The excerpt below is the record exactly as published.
Chicken Marengo.— A young chicken with small bones and short legs is the best; cut it up into joints, place a quarter of a pint of salad oil in frying-pan, and when boiling hot fry the pieces of chicken with a tea¬ spoonful of dried herbs, a clove of garlic, and one shallot. Let the chicken be fried until it is a golden brown and thoroughly cooked through, remove the chicken, pour away the oil. Take J pint of brown sauce and \ pint of tomato sauce. Put in some button mushrooms, and salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.