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Poulet a la Duchesses
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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
447Calories
31 gProtein
39 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein31 g
Carbohydrates39 g
Fiber4.7 g
Sugars13 g
Total Fat26 g
Saturated Fat8.2 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol184 mg
Sodium1012 mg
Potassium1594 mg
Calcium207 mg
Iron3.4 mg
Magnesium79 mg
Phosphorus596 mg
Zinc3.6 mg
Copper0.9 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C28 mg
Vitamin A164 mcg
Vitamin E0.6 mg
Vitamin K9.4 mcg
Vitamin B60.9 mg
Vitamin B121.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)14 mg
Folate81 mcg
Choline177 mg
Caffeine0 mg
Water483 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 278. The excerpt below is the record exactly as published.
Poulet a la Duchesses — 1 boiled chicken {small), 6 oz. lean liam, 12 preserved mushrooms, 2 French gherkins, i pint veloutee (No. 206) or bechamel (No. 202) sauce, 2 yolks of eggs, 1 lb. potatoes, 1 oz. butter, { gill cream, 1 teaspoonful chopped parsley, salt, pepper, grated nutmeg
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