vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Suprèmes de Volaille au Parmesan
From A guide to modern cookery, 1909
Serves 1
Sprinkle with nut-brown butter before serving.
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
91Calories
2 gProtein
19 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories91 kcal
Protein2 g
Carbohydrates19 g
Fiber1.8 g
Sugars0.2 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium8.8 mg
Potassium72 mg
Calcium1.5 mg
Iron0.9 mg
Magnesium32 mg
Phosphorus60 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.8 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate6.3 mcg
Choline5.4 mg
Caffeine0 mg
Water2.6 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 296. The excerpt below is the record exactly as published.
SUPREMES DE VOLAILLE AU PARMESAN Season the suprémes; dip them in beaten egg and roll them in grated Parmesan. Sauté them in butter, and dish them on croitons of polenta
Cook this with the app: pantry check, scaling, and the assistant.