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Stewed Chicken with Truffles
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
488Calories
33 gProtein
11 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories488 kcal
Protein33 g
Carbohydrates11 g
Fiber0.6 g
Sugars9.2 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.7 g
Omega-30 g
Cholesterol140 mg
Sodium135 mg
Potassium393 mg
Calcium56 mg
Iron2 mg
Magnesium46 mg
Phosphorus291 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A104 mcg
Vitamin E0.9 mg
Vitamin K4 mcg
Vitamin B60.6 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate12 mcg
Choline101 mg
Caffeine3.6 mg
Water115 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 36. The excerpt below is the record exactly as published.
Stewed Chicken with TrufEles. — Two medium-sized truffles are sufficient to flavor a full-grown fowl
Cook this with the app: pantry check, scaling, and the assistant.