Chicken Pudding a la Reine

Name: Chicken Pudding a la Reine
Ingredients: the meat from a cold fowl; a couple of good tablespoonfuls of rice; a gill of cream; pepper; salt

From Dressed game and poultry à la mode, 1888

Serve with a good white mushroom sauce.

Presented as published in 1888. 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

483Calories

4 gProtein

22 gCarbs

42 gFat

Full nutrition (33 nutrients)

Calories483 kcal

Protein3.9 g

Carbohydrates22 g

Fiber0.3 g

Sugars0 g

Total Fat42 g

Saturated Fat24 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat0 g

Cholesterol121 mg

Sodium25 mg

Potassium139 mg

Calcium78 mg

Iron1 mg

Magnesium13 mg

Phosphorus92 mg

Zinc0.5 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K2.8 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)1 mg

Folate51 mcg

Choline1.3 mg

Caffeine0 mg

Water71 g

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

Chicken Pudding a la Reine. Take the meat from a cold fowl and pound it in a mortar, after removing the skin and sinews. Boil in light stock a couple of good tablespoonfuls of rice. When it is done and has soaked up the rice, add the pounded chicken to it, with a gill of cream, pepper, and salt

Cook this with the app: pantry check, scaling, and the assistant.