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Glazed Breast of Chicken with Cress a la Europeenne
From The Swedish, French, American cook book, 1918
Serves 1
Serve with salad.
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
366Calories
32 gProtein
0 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories366 kcal
Protein32 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium119 mg
Potassium321 mg
Calcium19 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus250 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 277. The excerpt below is the record exactly as published.
Glazed Breast of Chicken with Cress a la Europeenne Blanc de Poulet glace, au Cresson, a la Europeenne Select young chicken; cut breast in two pieces, one side for each portion, cut wing bone off, leaving about two inches of the bone; put on a buttered pan; form nice and plump; sprinkle with pepper and salt and put some sherry in the pan; cook in oven from ten to twelve minutes — well covered. When cooked, glaze with a brown glaze made from stock or chicken broth if at hand. Arrange on a platter; put a large bunch of watercress
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Cook this with the app: pantry check, scaling, and the assistant.