Frenchdinner
Poule au Pot
From Gancel's culinary encyclopedia of modern cooking, 1920
A national French pot au feu.
Presented as published in 1920. 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
668Calories
75 gProtein
0 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein75 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat40 g
Saturated Fat13 g
Monounsaturated Fat17 g
Polyunsaturated Fat6.2 g
Omega-30 g
Cholesterol260 mg
Sodium251 mg
Potassium991 mg
Calcium47 mg
Iron5.9 mg
Magnesium74 mg
Phosphorus662 mg
Zinc13 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C2.7 mg
Vitamin A72 mcg
Vitamin E0.9 mg
Vitamin K5.4 mcg
Vitamin B61.7 mg
Vitamin B125.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)23 mg
Folate20 mcg
Choline224 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 42. The excerpt below is the record exactly as published.
Poule au Pot, National French Pot au Feu w. whole roast ch., large piece of beef and vege., sliced French bread
Cook this with the app: pantry check, scaling, and the assistant.