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Chicken Royal
From With a saucepan over the sea, 1902
Serves 6
Presented as published in 1902. 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
26Calories
3 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories26 kcal
Protein3 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Cholesterol6.3 mg
Sodium183 mg
Potassium59 mg
Calcium3.6 mg
Iron0.2 mg
Magnesium1.7 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A3.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate1.2 mcg
Choline5 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 27. The excerpt below is the record exactly as published.
CHICKEN ROYAL (invented for one of the early queens of France). Bone a large fat chicken or a capon, fill it with a forcemeat of bread, herbs, mushrooms, eggs, and onion, seasoned and chopped. Truss it, lard it with bacon, and cover it with oiled paper. Bake in a pint of consomme
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