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Chicken Pillau
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Instead of chicken, any kind of meat may be used.
Presented as published in 1880. 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
275Calories
10 gProtein
15 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories275 kcal
Protein9.7 g
Carbohydrates15 g
Fiber0.2 g
Sugars0 g
Total Fat19 g
Saturated Fat6.4 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat2.9 g
Cholesterol40 mg
Sodium32 mg
Potassium111 mg
Calcium10 mg
Iron1.2 mg
Magnesium13 mg
Phosphorus89 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0.7 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.8 mg
Folate46 mcg
Choline29 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 87. The excerpt below is the record exactly as published.
Chicken Pillau. Cut a chicken into pieces the size you wish to serve at the table. Wash clean, and put in a stew-pan with about one- eighth of a pound of salt pork, which has been cut in small pieces. Cover with cold water, and boil gently until the chicken begins to grow tender, which will be in about an hour, unless the chicken is old. Season rather highly with salt and pepper, add three tea-cupfuls of rice
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