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Potted Chicken (Poulet en Terrine) a la Suedoise
From The Swedish, French, American cook book, 1918
Serves 1
Serve with vegetables as a joint for luncheon or dinner.
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
485Calories
36 gProtein
26 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories485 kcal
Protein36 g
Carbohydrates26 g
Fiber4.3 g
Sugars12 g
Total Fat38 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30 g
Cholesterol159 mg
Sodium826 mg
Potassium1252 mg
Calcium86 mg
Iron3.3 mg
Magnesium78 mg
Phosphorus350 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C182 mg
Vitamin A1128 mcg
Vitamin E2.1 mg
Vitamin K24 mcg
Vitamin B60.9 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)15 mg
Folate95 mcg
Choline129 mg
Caffeine0 mg
Water453 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 282. The excerpt below is the record exactly as published.
tted Chicken ( Poulet en Terrine ) a la Suedoise Clean and wash the chicken and tie up round and plump. Put butter in a frying pan; brown the chicken all around. Remove the chicken; put one tablespoon flour in the frying pan and make a rich brown gravy-. If no stock at hand, use water; flavor with sherry, pepper, and salt. Put chicken in an iron pot with the strained gravy; add onions and two carrots cut up in large pieces, and one cup tomato juice
Cook this with the app: pantry check, scaling, and the assistant.