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Poulet Sauté Vichy
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
451Calories
33 gProtein
18 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories451 kcal
Protein33 g
Carbohydrates18 g
Fiber7.5 g
Sugars9.3 g
Total Fat27 g
Saturated Fat7.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.2 g
Cholesterol128 mg
Sodium817 mg
Potassium784 mg
Calcium99 mg
Iron2.8 mg
Magnesium60 mg
Phosphorus325 mg
Zinc3 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C7.9 mg
Vitamin A1988 mcg
Vitamin E2.8 mg
Vitamin K33 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate35 mcg
Choline122 mg
Caffeine0 mg
Water331 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 292. The excerpt below is the record exactly as published.
POULET SAUTE VICHY Colour the chicken in butter; add one-half Ib. of half-cooked carrots a la Vichy (No. 2061) to it, and complete the cooking of the chicken and the carrots under cover in the oven. Swill with a few tablespoonfuls of veal stock
Cook this with the app: pantry check, scaling, and the assistant.