Jambalaya of Fowl and Rice
From La cuisine creole, 1885
Said to be an Indian dish, wholesome and palatable.
Presented as published in 1885. 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
681Calories
19 gProtein
143 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories681 kcal
Protein19 g
Carbohydrates143 g
Fiber0.3 g
Sugars0 g
Total Fat3.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Cholesterol16 mg
Sodium457 mg
Potassium257 mg
Calcium10 mg
Iron0.5 mg
Magnesium52 mg
Phosphorus261 mg
Zinc3 mg
Copper0.4 mg
Manganese1.8 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate1.2 mcg
Choline25 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 43. The excerpt below is the record exactly as published.
AMBALAYA OF POWLS AND BICE. Cut up and stew a fowl; when half done, add a cup of raw rice, a slice of ham minced, and pepper and sait
Cook this with the app: pantry check, scaling, and the assistant.