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Fricassee de Polios
From Around-the-world cook book, 1913
Serves 2
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
544Calories
21 gProtein
31 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories544 kcal
Protein21 g
Carbohydrates31 g
Fiber7.4 g
Sugars10 g
Total Fat39 g
Saturated Fat10 g
Monounsaturated Fat21 g
Polyunsaturated Fat5.7 g
Omega-30 g
Cholesterol76 mg
Sodium1755 mg
Potassium714 mg
Calcium158 mg
Iron4.7 mg
Magnesium64 mg
Phosphorus219 mg
Zinc1.9 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C100 mg
Vitamin A86 mcg
Vitamin E4 mg
Vitamin K9.1 mcg
Vitamin B60.6 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.4 mg
Folate67 mcg
Choline90 mg
Caffeine0 mg
Water410 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 29. The excerpt below is the record exactly as published.
FRICASE DE POLIOS SPANISH Chicken, 1, Onions, 2, Garlic buds, 2, Green olives, % pi^^» Stuffed olives, 6, Chopped parsley, 1 tablespoon. Tomato juice, 1 cup. Toasted bread (ground fine), 2 tablespoons, Spanish sage, y^ teaspoon. Salt, pepper, lard
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