Essence de Yolaille (Chicken Essence)
From The new practical cookery guide, 1913
Presented as published in 1913. 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
2754Calories
274 gProtein
153 gCarbs
107 gFat
Full nutrition (33 nutrients)
Calories2754 kcal
Protein274 g
Carbohydrates153 g
Fiber4.2 g
Sugars69 g
Total Fat107 g
Saturated Fat38 g
Monounsaturated Fat45 g
Polyunsaturated Fat13 g
Cholesterol857 mg
Sodium6204 mg
Potassium7243 mg
Calcium304 mg
Iron16 mg
Magnesium391 mg
Phosphorus2928 mg
Zinc33 mg
Copper3.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A539 mcg
Vitamin E3.9 mg
Vitamin K16 mcg
Vitamin B66.3 mg
Vitamin B1212 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)5.7 mg
Niacin (B3)129 mg
Folate347 mcg
Choline363 mg
Caffeine0 mg
Water4337 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 83. The excerpt below is the record exactly as published.
Essence de Yolaille (Chicken Essence). 4. The carcases of five or six raw chickens, roughly chopped ; 21b. of veal, cut in large dice ; sliced onion, carrot, and a bouquet, and about four quarts of chicken stock
Cook this with the app: pantry check, scaling, and the assistant.