Poulet au Gros Sel
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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
846Calories
22 gProtein
198 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories846 kcal
Protein22 g
Carbohydrates198 g
Fiber42 g
Sugars92 g
Total Fat2.9 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium474 mg
Potassium4110 mg
Calcium543 mg
Iron5 mg
Magnesium222 mg
Phosphorus645 mg
Zinc4 mg
Copper0.9 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C146 mg
Vitamin A5010 mcg
Vitamin E4.3 mg
Vitamin K85 mcg
Vitamin B62.6 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.6 mg
Folate399 mcg
Choline144 mg
Caffeine0 mg
Water1866 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 27. The excerpt below is the record exactly as published.
POULET AU GROS SEL POACH the chicken and add to it ten small carrots and ten small onions
Cook this with the app: pantry check, scaling, and the assistant.