Poularde Albufera
From The gourmet's guide to Europe, 1903
This recipe was discovered in a monastery during the French troops' campaign in the Peninsula.
Presented as published in 1903. 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
1013Calories
44 gProtein
142 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories1013 kcal
Protein44 g
Carbohydrates142 g
Fiber2.3 g
Sugars0.2 g
Total Fat27 g
Saturated Fat7.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Cholesterol128 mg
Sodium128 mg
Potassium525 mg
Calcium68 mg
Iron9.2 mg
Magnesium78 mg
Phosphorus454 mg
Zinc4.2 mg
Copper0.5 mg
Manganese2 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.7 mg
Vitamin K2.7 mcg
Vitamin B60.9 mg
Vitamin B120.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)19 mg
Folate420 mcg
Choline112 mg
Caffeine0 mg
Water133 g
As published
This recipe was extracted from The gourmet's guide to Europe (1903) by Newnham-Davis Lieut.-Col., page 7. The excerpt below is the record exactly as published.
Poularde Albufera came to Paris. When in Peninsula days the French troops sacked the monas- tery of Albufera, the only thing of any value that they found was the book of recipes in the kitchen. Some of these were new to the French cooks, and one in especial of a chicken stuffed with rice
Cook this with the app: pantry check, scaling, and the assistant.