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POULARDE EN ESTOUFFADE
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
82Calories
3 gProtein
17 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories82 kcal
Protein2.6 g
Carbohydrates17 g
Fiber3.9 g
Sugars7.7 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol1.2 mg
Sodium166 mg
Potassium544 mg
Calcium62 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A947 mcg
Vitamin E0.8 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate31 mcg
Choline16 mg
Caffeine0 mg
Water201 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 278. The excerpt below is the record exactly as published.
POULARDE EN ESTOUFFADE Half-poéle the pullet in a saucepan. Line the bottom and sides of an oval cocotte with thin slices of ham. Put the half-poéled pullet into this cocotte, together with one Ib. of carrots, onions, and celery, all three sliced, fried in butter and moderately seasoned with salt and pepper. Swill the saucepan with one-third pint of strong veal stock
Cook this with the app: pantry check, scaling, and the assistant.