gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chow Chow Pullao (Chicken Piliau)
From Banquets of the nations, 1911
Serves 4
Serve hot.
Presented as published in 1911. 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
42Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories42 kcal
Protein1.4 g
Carbohydrates9.6 g
Fiber3.2 g
Sugars1.6 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium588 mg
Potassium80 mg
Calcium40 mg
Iron1.4 mg
Magnesium15 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C4.6 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8 mcg
Choline2.5 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 107. The excerpt below is the record exactly as published.
Chow Chow Pullao. (Chicken Piliau.) Cut a chicken into eight pieces, and fry in a pan in which you have first browned, in boiling ghee, a large onion cut in dice. Put it in a pot along with a cupful of curds, a cupful of water, a teaspoonful each of ground coriander and cardamoms and half that quantity of cloves and caraway, a saltspoonful of white pepper, and a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.