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Fillet of Chicken with Mushrooms a la Lydie
From The Swedish, French, American cook book, 1918
Serves 1
Serve as an entree.
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
388Calories
34 gProtein
3 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories388 kcal
Protein34 g
Carbohydrates3.2 g
Fiber0.7 g
Sugars1.6 g
Total Fat26 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.6 g
Cholesterol128 mg
Sodium215 mg
Potassium557 mg
Calcium22 mg
Iron1.9 mg
Magnesium42 mg
Phosphorus312 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C4.2 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.7 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate22 mcg
Choline114 mg
Caffeine0 mg
Water190 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 288. The excerpt below is the record exactly as published.
Fillet of Chicken with Mushrooms a la Lydie Filet de Poulet aux Champignons, a la Lydie Cut the raw breast of a chicken, form in round pieces one inch thick. Put on a buttered pan with sherry, pepper, and salt; cook in the oven — well covered — from eight to ten minutes; take out; glazejwithan allemande sauce. Have some nice even-sized mush¬ room
Cook this with the app: pantry check, scaling, and the assistant.