gluten-freenut-freeegg-freesoy-freefish-free
Poulet Sauté Fedora
From A guide to modern cookery, 1909
Serves 2
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
651Calories
21 gProtein
33 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories651 kcal
Protein21 g
Carbohydrates33 g
Fiber1.6 g
Sugars24 g
Total Fat66 g
Saturated Fat23 g
Monounsaturated Fat16 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol185 mg
Sodium192 mg
Potassium459 mg
Calcium156 mg
Iron1.9 mg
Magnesium53 mg
Phosphorus275 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C21 mg
Vitamin A141 mcg
Vitamin E1.4 mg
Vitamin K5.8 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.1 mg
Folate22 mcg
Choline57 mg
Caffeine8.5 mg
Water154 g
Estimated from matched ingredients across 2 servings.
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 FEDORA Sauté the chicken in butter, without colouration, with four oz. of raw, sliced truffles; and dish. Swill with one-sixth pint of cream; add three tablespoonfuls of Béchamel sauce, and reduce to half. Finish, away from the fire, with one and one-half oz. of crayfish butter, a few drops of lemon juice, and a little cayenne; add four oz. of parboiled asparagus-heads
Cook this with the app: pantry check, scaling, and the assistant.