Petits Poulets à la Dolaille

Name: Petits Poulets à la Dolaille
Ingredients: X lb. of cooked Chicken Meat finely minced; 2 ozs. Tongue (cooked); X g'U White Sauce (good); X gill Aspic Jelly; Cayenne; Salt; Mace

From Gas cookery, 1885

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

880Calories

53 gProtein

62 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories880 kcal

Protein53 g

Carbohydrates62 g

Fiber0.9 g

Sugars42 g

Total Fat45 g

Saturated Fat15 g

Monounsaturated Fat19 g

Polyunsaturated Fat7.9 g

Omega-30 g

Cholesterol224 mg

Sodium332 mg

Potassium768 mg

Calcium122 mg

Iron4.2 mg

Magnesium65 mg

Phosphorus489 mg

Zinc4.9 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.5 mcg

Vitamin C12 mg

Vitamin A143 mcg

Vitamin E0.8 mg

Vitamin K3.5 mcg

Vitamin B61 mg

Vitamin B123.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)18 mg

Folate32 mcg

Choline144 mg

Caffeine0 mg

Water260 g

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 20. The excerpt below is the record exactly as published.

Petits poulets be Dolaille. Ingredients. — X lb. of cooked Chicken Meat finely minced, 2 ozs. Tongue (cooked), X g'U White Sauce (good), X gill Aspic Jelly, Cayenne, Salt and Mace

Cook this with the app: pantry check, scaling, and the assistant.