Pullet a ITvoire
From The handy dictionary of cookery, 1890
Serve hot.
Presented as published in 1890. 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
724Calories
22 gProtein
35 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein22 g
Carbohydrates35 g
Fiber0 g
Sugars6.3 g
Total Fat69 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol202 mg
Sodium102 mg
Potassium358 mg
Calcium240 mg
Iron1.8 mg
Magnesium34 mg
Phosphorus233 mg
Zinc1 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C6 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate53 mcg
Choline28 mg
Caffeine0 mg
Water301 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 85. The excerpt below is the record exactly as published.
Pullet a ITvoire. Cut up a pullet into neat pieces ; remove all skin ; squeeze over a little lemon juice, salt, nutmeg, and pepper. Add enough white wine to cover the chicken. Cover this with a piece of greased paper. Cook it in the oven three-quarters of an hour, according to the heat of the oven. When the chicljen is cooked remove it to a hot dish and keep it hot while you make a sauce with one ounce of butter, one ounce of flour, the wine in which the chicken was stewed, one gill of cream, half an ounce of gelatine dissolved in one gill of milk
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