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Chicken with Cheese
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
608Calories
42 gProtein
10 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein42 g
Carbohydrates9.7 g
Fiber0 g
Sugars1.9 g
Total Fat54 g
Saturated Fat12 g
Monounsaturated Fat13 g
Polyunsaturated Fat6 g
Omega-30 g
Cholesterol211 mg
Sodium728 mg
Potassium496 mg
Calcium247 mg
Iron1.9 mg
Magnesium48 mg
Phosphorus445 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C3 mg
Vitamin A128 mcg
Vitamin E0.7 mg
Vitamin K3.2 mcg
Vitamin B60.7 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)13 mg
Folate18 mcg
Choline116 mg
Caffeine0 mg
Water333 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 82. The excerpt below is the record exactly as published.
Chicken with Cheese. Place in an earthenware cooking vessel or enameled sauce- pan a young chicken with some butter, half a glass of white wine, and the same quantity of clear stock. Add a bouquet garni with pepper and salt, and simmer very gently for one hour. Now take out the fowl and herbs and thicken the sauce with a little flour and butter. Next pour a little of the sauce into the dish upon which the bird is to be served, and sprinkle over it a good spoonful of grated Parmesan cheese
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