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POULARDE CHIPOLATA
From A guide to modern cookery, 1909
Serves 3
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
925Calories
44 gProtein
72 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories925 kcal
Protein44 g
Carbohydrates72 g
Fiber2.9 g
Sugars4.9 g
Total Fat51 g
Saturated Fat16 g
Monounsaturated Fat21 g
Polyunsaturated Fat9.7 g
Omega-30.3 g
Cholesterol133 mg
Sodium2266 mg
Potassium1592 mg
Calcium94 mg
Iron3.9 mg
Magnesium104 mg
Phosphorus548 mg
Zinc4.5 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D1.4 mcg
Vitamin C15 mg
Vitamin A442 mcg
Vitamin E1.6 mg
Vitamin K7.1 mcg
Vitamin B61.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)14 mg
Folate103 mcg
Choline119 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 277. The excerpt below is the record exactly as published.
POULARDE CHIPOLATA Poéle the pullet and put it into a terrine a paté with a gar- nish consisting of small, glazed onions; chipolata sausages, poached in butter; chestnuts cooked in consommé; fried pieces of bacon; and, if desired, some small glazed carrots
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