nut-freesoy-freefish-freeshellfish-free
Chicken (Poulet) a la Poulette
From The Swedish, French, American cook book, 1918
Serves 2
Serve as an entree.
Presented as published in 1918. 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
649Calories
31 gProtein
17 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories649 kcal
Protein31 g
Carbohydrates17 g
Fiber0.1 g
Sugars3.4 g
Total Fat56 g
Saturated Fat16 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol145 mg
Sodium326 mg
Potassium441 mg
Calcium54 mg
Iron1.6 mg
Magnesium31 mg
Phosphorus218 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C11 mg
Vitamin A37 mcg
Vitamin E3.2 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.2 mg
Folate32 mcg
Choline68 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 278. The excerpt below is the record exactly as published.
Chicken ( Poulet ) a la Poulette Cook the chicken and leave in the juice until cold; then remove the bones and skin and cut in dices; add one tablespoon butter, two tablespoons flour, and one and a half cups chicken broth; beat until nice and smooth; then add the chicken, juice of half lemon, and, last, yolks of two eggs (mixed with half cup cream
Cook this with the app: pantry check, scaling, and the assistant.