Pullet Poached A L’italienne

Name: Pullet Poached A L’italienne
Ingredients: two-thirds of a pound of Risotto; half a pound of sliced truffles

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

1127Calories

22 gProtein

249 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories1127 kcal

Protein22 g

Carbohydrates249 g

Fiber0.9 g

Sugars5.9 g

Total Fat2.2 g

Saturated Fat0.5 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium577 mg

Potassium723 mg

Calcium32 mg

Iron3.3 mg

Magnesium95 mg

Phosphorus332 mg

Zinc3.6 mg

Copper0.7 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C159 mg

Vitamin A52 mcg

Vitamin E0.7 mg

Vitamin K5.2 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)6.4 mg

Folate64 mcg

Choline15 mg

Caffeine0 mg

Water254 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 26. The excerpt below is the record exactly as published.

PULLET POACHED A L’lTALIENNE OTUFF a pullet with two-thirds of a pound of ^ “ Risotto,” combined with half a pound of sliced truffles

Cook this with the app: pantry check, scaling, and the assistant.