gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fowl a la Creole
From Miss Cameron's cookery book, 1898
Serves 4
A hearty and flavorful dish.
Presented as published in 1898. 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
227Calories
11 gProtein
18 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories227 kcal
Protein11 g
Carbohydrates18 g
Fiber0.3 g
Sugars0 g
Total Fat12 g
Saturated Fat4.1 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat1.4 g
Cholesterol40 mg
Sodium704 mg
Potassium201 mg
Calcium12 mg
Iron1.4 mg
Magnesium14 mg
Phosphorus113 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate50 mcg
Choline41 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 28. The excerpt below is the record exactly as published.
Fowl, a la Creole. Cut up a fo^l the same as for stewing. Put the pieces into a etewpan, cover them with h.ot \mtet, «eA *ychs&sx 72 MISS CAMEBON'S COOKEBY BOOK. gently for an hour, then add 3 oz. of rice, \ lb. of fir minced ham, a little salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.