Tarte a la Pompadour

Name: Tarte a la Pompadour
Ingredients: 2 cups of minced chicken; 2 tablespoonfuls of butter; 2 bay-leaves; thyme; the juice of I lemon; salt and pepper to taste

From Rare old receipts, 1906

Presented as published in 1906. 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

1043Calories

88 gProtein

8 gCarbs

94 gFat

Full nutrition (34 nutrients)

Calories1043 kcal

Protein88 g

Carbohydrates7.9 g

Fiber0.7 g

Sugars2.5 g

Total Fat94 g

Saturated Fat20 g

Monounsaturated Fat30 g

Polyunsaturated Fat15 g

Omega-30 g

Cholesterol418 mg

Sodium335 mg

Potassium1014 mg

Calcium74 mg

Iron5 mg

Magnesium104 mg

Phosphorus711 mg

Zinc6.3 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0.9 mcg

Vitamin C48 mg

Vitamin A199 mcg

Vitamin E1.6 mg

Vitamin K7.1 mcg

Vitamin B61.7 mg

Vitamin B121.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)32 mg

Folate51 mcg

Choline288 mg

Caffeine0 mg

Water410 g

As published

This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 2. The excerpt below is the record exactly as published.

TARTE A LA POMPADOUR. Charlotte Augusta Brown. Contributed by Mrs. Charles M. Lea, Phila., Pa. 2 cups of minced chicken, 2 tablespoonfuls of butter, 2 bay- leaves, thyme, and the juice of I lemon, salt and pepper to taste

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