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Fowl, Blanquette of
From Cassell's dictionary of cookery, 1892
Serves 4
Time: about twenty minutes to boil the sauce and make the fowl hot. One fowl sufficient for four persons.
Presented as published in 1892. 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
152Calories
5 gProtein
11 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories152 kcal
Protein5.1 g
Carbohydrates11 g
Fiber0.9 g
Sugars3.6 g
Total Fat10 g
Saturated Fat2.6 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol51 mg
Sodium294 mg
Potassium176 mg
Calcium84 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus97 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C14 mg
Vitamin A102 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate17 mcg
Choline50 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 536. The excerpt below is the record exactly as published.
Fowl, Blanc[uette of.— Put into a stew- pan half a pint of white sauce and a quarter of a pint of broth; when boiling, add some neat pieces of cold fowl and slices of tongue boiled, season with pepper and salt, and stir in a beaten egg, with the juice of a lemon
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