gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chicken Saute Amphitian
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
456Calories
28 gProtein
57 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories456 kcal
Protein28 g
Carbohydrates57 g
Fiber6 g
Sugars13 g
Total Fat18 g
Saturated Fat4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol52 mg
Sodium1225 mg
Potassium1808 mg
Calcium71 mg
Iron4.6 mg
Magnesium74 mg
Phosphorus584 mg
Zinc3.8 mg
Copper1.7 mg
Manganese0.7 mg
Vitamin D1.1 mcg
Vitamin C11 mg
Vitamin A28 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.2 mg
Niacin (B3)23 mg
Folate153 mcg
Choline113 mg
Caffeine0.9 mg
Water517 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 109. The excerpt below is the record exactly as published.
Chicken saute Amphitian. Joint a chicken, season with salt and pepper, and saute in butter. When done place on a platter. Slice four heads of fresh mushrooms, put in a casserole with one ounce of butter, season with salt and pepper, and simmer till soft. Then add two sliced truffles, and one-half glass of sherry wine, and boil for five minutes. Then add one cup of brown gravy (meat or chicken gravy) ; and pour over the chicken. Garnish the platter with four timbales of rice
Cook this with the app: pantry check, scaling, and the assistant.