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Poussins frits a la Lyonnaise

Name: Poussins frits a la Lyonnaise
Yield: 2 servings
Ingredients: 2 or 3 (according to size) very small spring chickens; the juice of 2 lemons; 2 bay-leaves; 1 teaspoonful of chopped chives; a few sprigs of chervil; pepper; salt; clarified butter; frying-batter; 1 or 2 small Spanish onions; tomato sauce (No. 271)

From The new century cookery book, 1901

Serves 2

Presented as published in 1901. 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

103Calories

6 gProtein

14 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories103 kcal

Protein6.4 g

Carbohydrates14 g

Fiber4.1 g

Sugars4.7 g

Total Fat4.2 g

Saturated Fat1.1 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.9 g

Cholesterol19 mg

Sodium206 mg

Potassium273 mg

Calcium43 mg

Iron1.1 mg

Magnesium18 mg

Phosphorus68 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C57 mg

Vitamin A16 mcg

Vitamin E0.2 mg

Vitamin K5.6 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate25 mcg

Choline23 mg

Caffeine0 mg

Water177 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 285. The excerpt below is the record exactly as published.

Poussins frits d la Lyonnaise. — 2 or 3 (according to size) very small spring chickens (baby chickens), the juice of 2 lemons, 2 bay-leaves, 1 teaspoonful of chopped chives, a few sprigs of chervil, pepper and salt, clarified butter, frying -batter , 1 or 2 small Spanish onions, tomato sauce (No. 271)

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