Poulet Aux Truffes
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
735Calories
9 gProtein
64 gCarbs
48 gFat
Full nutrition (32 nutrients)
Calories735 kcal
Protein8.8 g
Carbohydrates64 g
Fiber3.5 g
Sugars54 g
Total Fat48 g
Saturated Fat26 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol75 mg
Sodium96 mg
Potassium421 mg
Calcium223 mg
Iron2.5 mg
Magnesium68 mg
Phosphorus242 mg
Zinc2.2 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin C0.1 mg
Vitamin A204 mcg
Vitamin E2.6 mg
Vitamin K8.5 mcg
Vitamin B60 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate13 mcg
Caffeine21 mg
Water32 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 25. The excerpt below is the record exactly as published.
five ounces of raw truffles cut into thick slices and slightly salted and peppered. Swill the saute pan with a few tablespoonfuls of white wine ; add a little chicken stock
Cook this with the app: pantry check, scaling, and the assistant.