Croutes de Volaille a la Diable
From Salads, sandwiches, and savouries, 1901
Other meats like ham, tongue, lobster, prawns, or shrimps can be used.
Presented as published in 1901. 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
734Calories
63 gProtein
0 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories734 kcal
Protein63 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat63 g
Saturated Fat15 g
Monounsaturated Fat21 g
Polyunsaturated Fat11 g
Cholesterol288 mg
Sodium240 mg
Potassium649 mg
Calcium40 mg
Iron3.1 mg
Magnesium68 mg
Phosphorus504 mg
Zinc4.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C5.4 mg
Vitamin A139 mcg
Vitamin E1 mg
Vitamin K5.1 mcg
Vitamin B61.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)23 mg
Folate22 mcg
Choline203 mg
Caffeine0 mg
Water231 g
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 49. The excerpt below is the record exactly as published.
Croutes de Yolaille d la Diable, — Mince two parts of chicken to one of ham, and stir it over the fire with half an ounce or so of fresh butter, a little minced parsley, cayenne, and a pinch of curry SAVOURIES. 10;} powder. When the curry is cooked and the mince as hot as it can be short of boiling-, pour it on to little fried croutons, and sei-ve moistened with a dessertspoonful of good gravy or rich brown sauce
Cook this with the app: pantry check, scaling, and the assistant.