Parisian Chicken
From 365 foreign dishes, 1908
Garnish with croutons.
Presented as published in 1908. 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
925Calories
63 gProtein
6 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories925 kcal
Protein63 g
Carbohydrates6.4 g
Fiber0 g
Sugars1.9 g
Total Fat84 g
Saturated Fat15 g
Monounsaturated Fat21 g
Polyunsaturated Fat11 g
Cholesterol349 mg
Sodium254 mg
Potassium882 mg
Calcium62 mg
Iron3.9 mg
Magnesium94 mg
Phosphorus554 mg
Zinc4.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.7 mcg
Vitamin C5.4 mg
Vitamin A139 mcg
Vitamin E1 mg
Vitamin K5.1 mcg
Vitamin B61.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)24 mg
Folate23 mcg
Choline215 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 14. The excerpt below is the record exactly as published.
Parisian Chicken. Clean and season 2 spring chickens. Put them in a saucepan with 3 tablespoonfula of butter; cover and let simmer until brown. Add }i can of mushrooms, chopped parsley, and I glass of wine; let all cook until done. Put on a platter and pour over i cup of hot cream
Cook this with the app: pantry check, scaling, and the assistant.