vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
POULARDE EDOUARD VII
From A guide to modern cookery, 1909
Serves 1
This dish was originated at the Carlton Hotel on the occasion of His Majesty King Edward VII’s Coronation.
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
1013Calories
28 gProtein
206 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1013 kcal
Protein28 g
Carbohydrates206 g
Fiber54 g
Sugars2.9 g
Total Fat15 g
Saturated Fat1.9 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.3 g
Omega-30.2 g
Cholesterol0 mg
Sodium62 mg
Potassium1830 mg
Calcium594 mg
Iron26 mg
Magnesium318 mg
Phosphorus624 mg
Zinc7 mg
Copper1.7 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C81 mg
Vitamin A1 mcg
Vitamin E24 mg
Vitamin K150 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate490 mcg
Choline72 mg
Caffeine0 mg
Water297 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 278. The excerpt below is the record exactly as published.
POULARDE EDOUARD VII Stuff the pullet with rice, prepared after recipe No. 2256, and poach it without colouration. Dish it, and coat it with a II 482 GUIDE TO MODERN COOKERY curry sauce, combined with two oz. of red capsicums in dice, per pint of sauce. Serve a garnish of cucumbers with cream
Cook this with the app: pantry check, scaling, and the assistant.