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Poulet Sauté à la Fermière

Name: Poulet Sauté à la Fermière
Yield: 1 servings
Ingredients: three oz. of the red part of a carrot; the same quantity of turnip; two oz. of celery; half an onion; two and one-half oz. of ham; the chicken

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

573Calories

50 gProtein

23 gCarbs

30 gFat

Full nutrition (33 nutrients)

Calories573 kcal

Protein50 g

Carbohydrates23 g

Fiber5.3 g

Sugars12 g

Total Fat30 g

Saturated Fat8.7 g

Monounsaturated Fat12 g

Polyunsaturated Fat6.1 g

Cholesterol164 mg

Sodium1324 mg

Potassium1339 mg

Calcium123 mg

Iron2.5 mg

Magnesium79 mg

Phosphorus505 mg

Zinc4.2 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.8 mcg

Vitamin C36 mg

Vitamin A780 mcg

Vitamin E1.2 mg

Vitamin K14 mcg

Vitamin B61.3 mg

Vitamin B121.1 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.4 mg

Niacin (B3)16 mg

Folate95 mcg

Choline174 mg

Caffeine0 mg

Water434 g

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 289. The excerpt below is the record exactly as published.

POULET SAUTE A LA FERMIERE Slice three oz. of the red part of a carrot, the same quantity of turnip, two oz. of celery, and half an onion. Season with a little salt and sugar, and half-stew in butter. Brown the pieces of chicken in butter; put them in the cocotte with the garnish of vegetables; add thereto two and one- half oz. of ham eut into dice, and complete the cooking of both the chicken

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