gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Poulet Sauté Boivin
From A guide to modern cookery, 1909
Serves 6
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
625Calories
18 gProtein
143 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories625 kcal
Protein18 g
Carbohydrates143 g
Fiber21 g
Sugars22 g
Total Fat6.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol17 mg
Sodium116 mg
Potassium3215 mg
Calcium169 mg
Iron6.3 mg
Magnesium204 mg
Phosphorus485 mg
Zinc2.6 mg
Copper0.9 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C147 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K22 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.4 mg
Folate188 mcg
Choline112 mg
Caffeine0 mg
Water799 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 287. The excerpt below is the record exactly as published.
POULET SAUTE BOIVIN Fry the chicken in butter and add twelve small onions; three quartered artichokes, small and very tender; twenty-four small potatoes of the size of hazel-nuts. Cover and cook the whole together, in the oven. Dish the chicken with the onions and potatoes over it, and surround it with the artichokes. POULTRY 499 Swill the saucepan with two tablespoonfuls of consommé; add three tablespoonfuls of pale glaze, a few drops of lemon juice, and one and one-half oz. of butter
Cook this with the app: pantry check, scaling, and the assistant.