Frenchdinnergluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chicken Sauté
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
792Calories
65 gProtein
14 gCarbs
62 gFat
Full nutrition (33 nutrients)
Calories792 kcal
Protein65 g
Carbohydrates14 g
Fiber2.7 g
Sugars6.4 g
Total Fat62 g
Saturated Fat15 g
Monounsaturated Fat21 g
Polyunsaturated Fat11 g
Cholesterol286 mg
Sodium248 mg
Potassium886 mg
Calcium79 mg
Iron3.6 mg
Magnesium85 mg
Phosphorus548 mg
Zinc4.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C22 mg
Vitamin A156 mcg
Vitamin E1.1 mg
Vitamin K71 mcg
Vitamin B61.4 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)23 mg
Folate55 mcg
Choline213 mg
Caffeine0 mg
Water364 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 170. The excerpt below is the record exactly as published.
CHICKEN SAUTt Take the legs and wings of a chicken and season well; add two or three sprigs of parsley, broken into small pieces, and a small onion, chopped. Mix with a tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.