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Chicken Tart (invented for Madame de Pompadour)
From With a saucepan over the sea, 1902
Serves 1
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
902Calories
69 gProtein
19 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories902 kcal
Protein69 g
Carbohydrates19 g
Fiber0.8 g
Sugars0.7 g
Total Fat59 g
Saturated Fat16 g
Monounsaturated Fat22 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol261 mg
Sodium241 mg
Potassium704 mg
Calcium46 mg
Iron3.9 mg
Magnesium82 mg
Phosphorus551 mg
Zinc4.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C5.4 mg
Vitamin A139 mcg
Vitamin E2 mg
Vitamin K5.3 mcg
Vitamin B61.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)25 mg
Folate80 mcg
Choline207 mg
Caffeine0 mg
Water239 g
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 45. The excerpt below is the record exactly as published.
CHICKEN TART (invented for Madame de Pompadour). Parboil i pound of spaghetti, being careful not to break it. Drain it, and line a mould, twisting it all around. Fill the centre with a mixture of 2 cups of cold chopped chicken, }4 cup of cream blended with some flour and butter and yolk of an egg, salt, pepper, nutmeg, and chopped parsley
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