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Boiled Chicken - Egg Dressing
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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
643Calories
53 gProtein
17 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein53 g
Carbohydrates17 g
Fiber6.3 g
Sugars0.7 g
Total Fat52 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.6 g
Omega-30.1 g
Cholesterol717 mg
Sodium10045 mg
Potassium868 mg
Calcium228 mg
Iron6.7 mg
Magnesium98 mg
Phosphorus589 mg
Zinc4.5 mg
Copper0.6 mg
Manganese3.3 mg
Vitamin D3.3 mcg
Vitamin C2.7 mg
Vitamin A316 mcg
Vitamin E2.3 mg
Vitamin K44 mcg
Vitamin B60.9 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate85 mcg
Choline545 mg
Caffeine0 mg
Water468 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 31. The excerpt below is the record exactly as published.
BOILED CHICKEN— EGG DRESSING. Wash the chicken very carefully; put it into a large stew-pan, with hot water enough to cover it well, and salt and pepper ; cook it until tender (try it by sticking a fork into it) ; boil three eggs until hard ; mash the yelks of two with one table-spoonful of butter, adding to the eggs and butter half a pint of the water
Cook this with the app: pantry check, scaling, and the assistant.