dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Minced Chicken
From The Cook County cook book, 1912
Serves 3
Serve in a pudding dish.
Presented as published in 1912. 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
724Calories
50 gProtein
34 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories724 kcal
Protein50 g
Carbohydrates34 g
Fiber2 g
Sugars8.2 g
Total Fat42 g
Saturated Fat13 g
Monounsaturated Fat18 g
Polyunsaturated Fat8.2 g
Cholesterol170 mg
Sodium2538 mg
Potassium748 mg
Calcium102 mg
Iron4.6 mg
Magnesium68 mg
Phosphorus449 mg
Zinc5.1 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.9 mcg
Vitamin C4.3 mg
Vitamin A83 mcg
Vitamin E1.5 mg
Vitamin K23 mcg
Vitamin B60.9 mg
Vitamin B121.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate64 mcg
Choline168 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 179. The excerpt below is the record exactly as published.
BAKED MINCED CHICKEN.— Mix together 2 cups of minced cold chicken, lamb or veal. 1 cup of chopped ham and 1 cup of fine bread crumbs. Moisten thoroughly with well-seasoned soup stock
Cook this with the app: pantry check, scaling, and the assistant.