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Poulet grille d'Italienne
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
625Calories
37 gProtein
39 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories625 kcal
Protein37 g
Carbohydrates39 g
Fiber5.3 g
Sugars17 g
Total Fat26 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.6 g
Cholesterol128 mg
Sodium1629 mg
Potassium1449 mg
Calcium93 mg
Iron4.8 mg
Magnesium104 mg
Phosphorus385 mg
Zinc3.1 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C34 mg
Vitamin A120 mcg
Vitamin E1.2 mg
Vitamin K13 mcg
Vitamin B60.9 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate51 mcg
Choline128 mg
Caffeine0 mg
Water578 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 285. The excerpt below is the record exactly as published.
Poulet grille d I’ltalienne. — Procure a plump chicken, cut it open from the back, spread out and flatten well, rub both sides with lemon-juice, and season with pepper and salt. Insert two or three skewers so as to keep the chicken quite flat ; immerse in sweet oil for about ten minutes, sprinkle with chopped parsley, and grill it over or in front of a bright fire. Prepare a sauce by frying two peeled and chopped shallots hi butter, add to this a finely-chopped anchovy, freed from bone, one glass of Marsala wine, and a gill of tomato puree. Allow to cook for ten minutes, then add one fresh tomato, cut into slices, and a table- spoonful of meat extra
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