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POULARDE A L’ANGLAISE
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
46Calories
2 gProtein
6 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories46 kcal
Protein2 g
Carbohydrates5.7 g
Fiber1.4 g
Sugars2.9 g
Total Fat1.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol5.9 mg
Sodium51 mg
Potassium198 mg
Calcium29 mg
Iron0.3 mg
Magnesium9.9 mg
Phosphorus38 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C12 mg
Vitamin A134 mcg
Vitamin E0.1 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate26 mcg
Choline4 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 275. The excerpt below is the record exactly as published.
POULARDE A L’ANGLAISE Poach the pullet, and coat it with a Béchamel sauce fla- voured with chicken-essence. Dish it and surround it with slices of salted tongue, laid tile-fashion on either side; and heaps of carrots and turnips (cut to the shape of balls) and peas and celery
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