Poulet en Cocotte—French

Name: Poulet en Cocotte—French
Ingredients: Fry a quarter of a pound of fresh fat pork; Place on it a roasting chicken; surround the chicken with a pint of small new potatoes; a dozen button onions

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

1611Calories

74 gProtein

185 gCarbs

68 gFat

Full nutrition (33 nutrients)

Calories1611 kcal

Protein74 g

Carbohydrates185 g

Fiber45 g

Sugars52 g

Total Fat68 g

Saturated Fat22 g

Monounsaturated Fat29 g

Polyunsaturated Fat11 g

Cholesterol211 mg

Sodium5754 mg

Potassium4382 mg

Calcium531 mg

Iron35 mg

Magnesium292 mg

Phosphorus1010 mg

Zinc7.3 mg

Copper4.4 mg

Manganese7.3 mg

Vitamin D0.3 mcg

Vitamin C73 mg

Vitamin A72 mcg

Vitamin E1 mg

Vitamin K8 mcg

Vitamin B63.2 mg

Vitamin B121.2 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)24 mg

Folate294 mcg

Choline181 mg

Caffeine0 mg

Water2178 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 57. The excerpt below is the record exactly as published.

POULET EN COCOTTE— FRENCH Fry a quarter of a pound of fresh fat pork, diced, until brown in a cocotte (Dutch oven), or casserole. Place on it a roasting chicken and bake until colored ; then sur- io4 MEAT, POULTRY AND GAME round the chicken with a pint of small new potatoes (well scrubbed), which have been boiled five minutes with a dozen button onions

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