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Chicken with Mushrooms a la Perigord
From The Swedish, French, American cook book, 1918
Serves 3
Serve on a hominy foundation with cream mushroom sauce.
Presented as published in 1918. 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
539Calories
37 gProtein
42 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories539 kcal
Protein37 g
Carbohydrates42 g
Fiber6.1 g
Sugars11 g
Total Fat27 g
Saturated Fat7.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Cholesterol131 mg
Sodium818 mg
Potassium670 mg
Calcium28 mg
Iron2.9 mg
Magnesium76 mg
Phosphorus341 mg
Zinc6.1 mg
Copper2.7 mg
Manganese0.6 mg
Vitamin D2.4 mcg
Vitamin C3.7 mg
Vitamin A72 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B61.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)16 mg
Folate71 mcg
Choline336 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 281. The excerpt below is the record exactly as published.
Chicken with Mushrooms a la Perigord Poulet aux Champignons, a la Perigord Clean and wash a chicken; cook in water with onions, carrots, pepper, and salt until well done; leave in the broth until cold. Cut the breast in thin slices in rather oblong shapes. Grind part of the chicken for the stuffing. To one and a half cups of the chicken add six cooked, chopped mushrooms and one tablespoon cream sauce
Cook this with the app: pantry check, scaling, and the assistant.