gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Poulet Sauté à l'Égyptienne
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
749Calories
74 gProtein
20 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories749 kcal
Protein74 g
Carbohydrates20 g
Fiber5 g
Sugars11 g
Total Fat41 g
Saturated Fat12 g
Monounsaturated Fat17 g
Polyunsaturated Fat7.5 g
Cholesterol226 mg
Sodium1786 mg
Potassium1865 mg
Calcium78 mg
Iron5 mg
Magnesium110 mg
Phosphorus833 mg
Zinc7.4 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin D1.8 mcg
Vitamin C44 mg
Vitamin A173 mcg
Vitamin E2.3 mg
Vitamin K22 mcg
Vitamin B61.5 mg
Vitamin B121.7 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1 mg
Niacin (B3)25 mg
Folate78 mcg
Choline281 mg
Caffeine0 mg
Water584 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 288. The excerpt below is the record exactly as published.
POULET SAUTE A L’EGYPTIENNE Colour the pieces of chicken in oil. Toss in oil, together, three oz. of onion, and two oz. of mushrooms, sliced ; and six oz. of raw ham, cut into dice. Set the pieces of chicken in a cocotte, alternating them with the garnish, which should have been well-drained; cover with two tomatoes, cut into thick slices; cover the cocotte, and com- plete the cooking in the oven for twenty minutes. When about to serve, sprinkle with a tablespoonful of veal stock. {54¢--POULET SAUTE A L’ESPAGNOLE Sauté the chicken
Cook this with the app: pantry check, scaling, and the assistant.