Broiled Fillet of Chicken
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
427Calories
14 gProtein
78 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein14 g
Carbohydrates78 g
Fiber4.9 g
Sugars6.7 g
Total Fat17 g
Saturated Fat1.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.2 g
Cholesterol31 mg
Sodium792 mg
Potassium214 mg
Calcium200 mg
Iron5.2 mg
Magnesium47 mg
Phosphorus181 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.2 mg
Folate116 mcg
Choline16 mg
Caffeine0 mg
Water9.4 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 49. The excerpt below is the record exactly as published.
BROILED FILLET OF CHICKEN. Remove breast from uncooked chicken. Cut into strips, with the grain of the meat, not more than one inch wide and one-quarter inch thick. Remove the band of tough connective tissue found in the larger muscle. Dip strips of -meat in butter, then in seasoned, fine, dry bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.