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Chicken Pie a l'Empereur
From The housewife's referee, 1898
Serves 1
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
803Calories
70 gProtein
0 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories803 kcal
Protein70 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat56 g
Saturated Fat16 g
Monounsaturated Fat23 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol441 mg
Sodium309 mg
Potassium712 mg
Calcium65 mg
Iron3.9 mg
Magnesium74 mg
Phosphorus599 mg
Zinc5.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.7 mcg
Vitamin C5.4 mg
Vitamin A219 mcg
Vitamin E1.5 mg
Vitamin K5.3 mcg
Vitamin B61.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)23 mg
Folate44 mcg
Choline350 mg
Caffeine0 mg
Water263 g
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 Pie a TEmpereur. — Take a couple of small chickens, and cut them into small joints with layers of sweetbreads and ham placed alternately ; make a force-meat of veal and ham nicely flavoured, and place in the bottom of the lining of a china raised pie dish, the layers of ham and sweetbread on the top ; season with chopped mushrooms, truffles, and some white sauce in which some aspic jelly has been mixed, and then place the chicken on the top, and wherever there is a cavity place a plover's egg
Cook this with the app: pantry check, scaling, and the assistant.