Poulet Fricasse
From Cookery, 1897
Presented as published in 1897. 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
146Calories
6 gProtein
24 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories146 kcal
Protein5.5 g
Carbohydrates24 g
Fiber5.4 g
Sugars8.9 g
Total Fat5.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8 mg
Potassium357 mg
Calcium61 mg
Iron0.9 mg
Magnesium23 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A1 mcg
Vitamin E1.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate40 mcg
Choline14 mg
Caffeine0 mg
Water232 g
As published
This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 39. The excerpt below is the record exactly as published.
Poulet Fricasse. — Remove the skin and principal bones of the remains of cold chicken ; stew the hones, skin, trimmings, etc., with a whole onion, some cloves, and a small piece of mace, and mix the stock produced with an equal quantity of melted butter ; add a squeeze of lemon and put in the chicken ; when the latter is quite hot dish it up, and leave the sauce in the pan ; thicken it with the yolks of one or two eggs
Cook this with the app: pantry check, scaling, and the assistant.