Chickens Sainte Menchould
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
1453Calories
85 gProtein
91 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories1453 kcal
Protein85 g
Carbohydrates91 g
Fiber9 g
Sugars7.1 g
Total Fat85 g
Saturated Fat18 g
Monounsaturated Fat24 g
Polyunsaturated Fat15 g
Omega-30.1 g
Cholesterol504 mg
Sodium3464 mg
Potassium1070 mg
Calcium347 mg
Iron11 mg
Magnesium153 mg
Phosphorus798 mg
Zinc7 mg
Copper0.6 mg
Manganese7.4 mg
Vitamin D1.7 mcg
Vitamin C7.7 mg
Vitamin A224 mcg
Vitamin E2.5 mg
Vitamin K30 mcg
Vitamin B61.5 mg
Vitamin B121.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)31 mg
Folate163 mcg
Choline370 mg
Caffeine0 mg
Water481 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 20. The excerpt below is the record exactly as published.
CHICKENS SAINTE MENCHOULD PLACE the fowls with the legs trussed inside in a stewpan with some butter, a glass of French white wine (chablis) salt, pepper, parsley, thyme, eschalots, two cloves and some sweet basil. Cook them at a small lire and add a leason. Then dip the fowls first in egg and crumbs and then dip them again in melted butter, bread-crumb them again
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