Boudins

Name: Boudins
Ingredients: Chop cold cooked chicken fine, measure, and to every pint; add a tablespoon butter; two of dried bread crumbs; 1/4 cup stock or boiling water; 2 eggs, slightly beaten; salt and pepper to taste

From The Edwardsville cook book, 1906

Any cold roast or poultry can be used in this way.

Presented as published in 1906. 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

1071Calories

90 gProtein

10 gCarbs

83 gFat

Full nutrition (33 nutrients)

Calories1071 kcal

Protein90 g

Carbohydrates9.7 g

Fiber0.6 g

Sugars0.8 g

Total Fat83 g

Saturated Fat21 g

Monounsaturated Fat30 g

Polyunsaturated Fat16 g

Cholesterol386 mg

Sodium435 mg

Potassium925 mg

Calcium82 mg

Iron4.9 mg

Magnesium102 mg

Phosphorus720 mg

Zinc6.4 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0.9 mcg

Vitamin C7.6 mg

Vitamin A194 mcg

Vitamin E1.4 mg

Vitamin K8 mcg

Vitamin B61.7 mg

Vitamin B121.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)33 mg

Folate43 mcg

Choline284 mg

Caffeine0 mg

Water434 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 7. The excerpt below is the record exactly as published.

BOUDINS. Mrs. Travous. Chop cold cooked chicken fine, measure, and to every pint add a tablespoon butter, two of dried bread crumbs, ^ cup stock or boiling water, 2 eggs, slightly beaten, salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.