Poulet Henri IV—A National Dish of France

Name: Poulet Henri IV—A National Dish of France
Ingredients: a young green onion; half a clove of garlic; a branch of parsley; the crumb of a stale loaf of bread; three hard boiled eggs; a slice of salt pork, or ham; pepper and salt

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

429Calories

30 gProtein

32 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories429 kcal

Protein30 g

Carbohydrates32 g

Fiber1.8 g

Sugars4.2 g

Total Fat19 g

Saturated Fat6 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat4.3 g

Omega-30.2 g

Cholesterol574 mg

Sodium885 mg

Potassium401 mg

Calcium222 mg

Iron5.1 mg

Magnesium42 mg

Phosphorus440 mg

Zinc3.1 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3.2 mcg

Vitamin C0.3 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)4.5 mg

Folate71 mcg

Choline462 mg

Caffeine0 mg

Water171 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 HENRI IV— A NATIONAL DISH OF FRANCE Chop fine a young green onion, half a clove of garlic, and a branch of parsley. Mix with the crumb of a stale loaf of bread and fry in a large spoon of butter ; add three hard boiled eggs, cut up, and a slice of salt pork, or ham, chopped. Season highly with pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.