Boned Stuffed Chicken a la Gimo
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve as an entree for dinner or as the main course for lunch.
Presented as published in 1924. 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
2260Calories
44 gProtein
20 gCarbs
223 gFat
Full nutrition (34 nutrients)
Calories2260 kcal
Protein44 g
Carbohydrates20 g
Fiber0 g
Sugars2.1 g
Total Fat223 g
Saturated Fat113 g
Monounsaturated Fat57 g
Polyunsaturated Fat10 g
Omega-30.3 g
Cholesterol641 mg
Sodium1773 mg
Potassium1150 mg
Calcium305 mg
Iron2.3 mg
Magnesium62 mg
Phosphorus569 mg
Zinc5.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A61 mcg
Vitamin E2.2 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B122.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate4.5 mcg
Choline119 mg
Caffeine0 mg
Water401 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 86. The excerpt below is the record exactly as published.
Boned Stuffed Chicken a la Gimo Pou let desosse farci a. la Gimo A large broiler about two and a half pounds, breast of a fowl for mousse, one fresh calPs tongue, a pint of cream, and a half pound of sausages
Cook this with the app: pantry check, scaling, and the assistant.