PoULET A BLANC OU FRICASSEE

Name: PoULET A BLANC OU FRICASSEE
Ingredients: The chickens are generally poached (boiled) whole; the sauce is made from the stock; blanched button onions; mushrooms; Allemande sauce; croutons; rice round

From The new practical cookery guide, 1913

Presented as published in 1913. 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

366Calories

32 gProtein

0 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories366 kcal

Protein32 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat26 g

Saturated Fat7.3 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.5 g

Cholesterol128 mg

Sodium119 mg

Potassium321 mg

Calcium19 mg

Iron1.5 mg

Magnesium34 mg

Phosphorus250 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C2.7 mg

Vitamin A70 mcg

Vitamin E0.5 mg

Vitamin K2.6 mcg

Vitamin B60.6 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)12 mg

Folate10 mcg

Choline101 mg

Caffeine0 mg

Water112 g

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 111. The excerpt below is the record exactly as published.

PoULET A BLANC OU FRICASSEE (WHITE CHICKEN Entree). The chickens are generally poached (boiled) whole or neatly cut, the sauce is made from the stock, finished and garnished as required. A V Ancienne — Served with blanched button onions, mushrooms, and Allemande sauce, croutons and rice round

Cook this with the app: pantry check, scaling, and the assistant.