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Vol-au-Vent of Chicken
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
All kinds of poultry and other meats can be used for a vol-au-vent with this sauce.
Presented as published in 1880. 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
923Calories
82 gProtein
0 gCarbs
66 gFat
Full nutrition (33 nutrients)
Calories923 kcal
Protein82 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.2 g
Total Fat66 g
Saturated Fat17 g
Monounsaturated Fat29 g
Polyunsaturated Fat9.7 g
Cholesterol454 mg
Sodium2073 mg
Potassium1035 mg
Calcium125 mg
Iron3.4 mg
Magnesium82 mg
Phosphorus884 mg
Zinc6.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A99 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)21 mg
Folate32 mcg
Choline209 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 95. The excerpt below is the record exactly as published.
Vol-au-Vent of Chicken. Cut into dice one and a half pints of cooked chicken, and season with salt and pepper. Make a cream sauce, which season well with salt and pepper ; and, if you like, add half a 200 MISS PARLOA'S NEW COOK BOOK. teaspoonful of onion juice and the same quantity of mixed mustard
Cook this with the app: pantry check, scaling, and the assistant.