gluten-freedairy-freenut-freesoy-free
Chicken with Mayonnaise Sauce
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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
479Calories
42 gProtein
3 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories479 kcal
Protein42 g
Carbohydrates2.8 g
Fiber0.8 g
Sugars1.8 g
Total Fat32 g
Saturated Fat9.2 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.5 g
Cholesterol324 mg
Sodium649 mg
Potassium535 mg
Calcium75 mg
Iron2.8 mg
Magnesium53 mg
Phosphorus375 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C3.9 mg
Vitamin A146 mcg
Vitamin E1.4 mg
Vitamin K4.2 mcg
Vitamin B60.7 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate60 mcg
Choline259 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 134. The excerpt below is the record exactly as published.
CHICKEN WITH MAYONNAISE SAUCE. This dish is generally made with the remnants of chicken. Cut the cold chicken in pieces ; place on a dish the hearts of a few French lettuces, properly cleaned, dried, and cut in quarters; keep four of the nicest apart; dress the pieces of chicken over the salad ; pour sufficient Mayonnaise sauce (No. 2 1 9) to cover and coat the chicken ; decorate the dish with the four quarters of lettuce and some hard-boiled eggs also cut in quarters ; add, in a similar manner, a few slices of cooked beetroot cut in fancy shapes, and the fillets of three or four anchovies
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Cook this with the app: pantry check, scaling, and the assistant.