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Boned Stuffed Plovers with Chicken, a la Lincoln
From The Swedish, French, American cook book, 1918
Serves 2
A rich and flavorful dish.
Presented as published in 1918. 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
58Calories
2 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories58 kcal
Protein2.1 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol22 mg
Sodium184 mg
Potassium36 mg
Calcium6.2 mg
Iron0.4 mg
Magnesium3.1 mg
Phosphorus28 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A65 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate4 mcg
Choline4.4 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 360. The excerpt below is the record exactly as published.
Boned Stuffed Plovers with Chicken, a la Lincoln Pluviers desosses et farcis de Poulet, a la Lincoln Pick, singe, and clean the birds well; remove the insides, the breast bone, part of the second joint bone, leaving the leg bone in; stuff with one tablespoon chicken mousse; tie the legs together and with the string around the wings close to the body; put in a pan — a slice of bacon on each, cut side down and breasts up, close to¬ gether — with sherry, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.