dinner
Chicken with Almond Sauce
From 365 breakfast dishes, 1901
Presented as published in 1901. 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
2836Calories
68 gProtein
46 gCarbs
270 gFat
Full nutrition (34 nutrients)
Calories2836 kcal
Protein68 g
Carbohydrates46 g
Fiber16 g
Sugars5.6 g
Total Fat270 g
Saturated Fat113 g
Monounsaturated Fat92 g
Polyunsaturated Fat23 g
Omega-30 g
Cholesterol623 mg
Sodium219 mg
Potassium1736 mg
Calcium655 mg
Iron6.5 mg
Magnesium409 mg
Phosphorus1134 mg
Zinc7.3 mg
Copper1.4 mg
Manganese2.8 mg
Vitamin D0.7 mcg
Vitamin C8.6 mg
Vitamin A88 mcg
Vitamin E33 mg
Vitamin K87 mcg
Vitamin B60.9 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)17 mg
Folate73 mcg
Choline175 mg
Caffeine0 mg
Water394 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 10. The excerpt below is the record exactly as published.
Chicken with Almond Sauce. Cut up a young chicken as for fricassee ; fry a golden brown in hot lard. Put the chicken on a hot platter and make the sauce. Thicken i tablespoon ful of the lard (in which the chicken was fried) with i tablespoon of flour; when the flour is cooked add i pint of cream, i tablespoonful of finely chopped parsley and i cupful of chopped blanched almonds
Cook this with the app: pantry check, scaling, and the assistant.