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Poulet au Riz
From Mrs. Roundell's Practical cookery book, 1898
Serves 5
Vegetables should be boiled with the chicken for flavor.
Presented as published in 1898. 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
493Calories
15 gProtein
91 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories493 kcal
Protein15 g
Carbohydrates91 g
Fiber6.2 g
Sugars0.6 g
Total Fat17 g
Saturated Fat1.9 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat2.2 g
Cholesterol52 mg
Sodium1314 mg
Potassium220 mg
Calcium369 mg
Iron38 mg
Magnesium41 mg
Phosphorus132 mg
Zinc1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0.5 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate155 mcg
Choline35 mg
Caffeine0 mg
Water485 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 181. The excerpt below is the record exactly as published.
Poulet au Riz. — Boil a chicken and keep it hot in a covered dish. Blanch six ounces of Patna rice in three quarts of boiling water, using a large stewpan ; drain it on a sieve. Put it back in the dry, hot pan with two ounces of butter and a season- ing of pepper and sal
Cook this with the app: pantry check, scaling, and the assistant.