PILAFF DE VOLAILLE A LA GRECQUE
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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
522Calories
28 gProtein
74 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories522 kcal
Protein28 g
Carbohydrates74 g
Fiber3 g
Sugars21 g
Total Fat12 g
Saturated Fat3.2 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.1 g
Cholesterol28 mg
Sodium1361 mg
Potassium1251 mg
Calcium72 mg
Iron3.7 mg
Magnesium61 mg
Phosphorus337 mg
Zinc1.9 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A9.5 mcg
Vitamin E0.4 mg
Vitamin K2.5 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)17 mg
Folate153 mcg
Choline98 mg
Caffeine0 mg
Water1010 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 28. The excerpt below is the record exactly as published.
PILAFF DE VOLAILLE A LA GRECQUE FRY a little onion in butter and some rice (about three tablespoonfuls). Cover with some good chicken stock
Cook this with the app: pantry check, scaling, and the assistant.