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Chicken (Poulet) a la Terrapin
From The Swedish, French, American cook book, 1918
Serves 4
Serve inside a border of fried rings of bread as an entree for luncheon or dinner.
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
267Calories
14 gProtein
5 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories267 kcal
Protein14 g
Carbohydrates4.7 g
Fiber0 g
Sugars0.6 g
Total Fat23 g
Saturated Fat9 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol209 mg
Sodium281 mg
Potassium192 mg
Calcium54 mg
Iron1.3 mg
Magnesium21 mg
Phosphorus161 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0.7 mg
Vitamin A77 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate24 mcg
Choline137 mg
Caffeine0 mg
Water337 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 275. The excerpt below is the record exactly as published.
hicken ( Poulet ) a la Terrapin Cut, clean, and wash a young chicken. Cook in four cups water and half cup sherry until tender. Take a large table¬ spoon butter, put in a saucepan, add one tablespoon flour, two cups of the stock, add the chicken, then half cup of cream (well 188 THE SWEDISH, FRENCH, mixed with the yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.