Chicken a la Baltimore

Name: Chicken a la Baltimore
Ingredients: two small Spring chickens; beaten egg; bread crumbs; a little melted butter or oil

From Standard Paper-Bag Cookery, 1912

Presented as published in 1912. 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

570Calories

19 gProtein

102 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories570 kcal

Protein19 g

Carbohydrates102 g

Fiber6 g

Sugars7.6 g

Total Fat8.7 g

Saturated Fat9.3 g

Monounsaturated Fat70 g

Polyunsaturated Fat30 g

Omega-38.1 g

Cholesterol26 mg

Sodium981 mg

Potassium269 mg

Calcium244 mg

Iron6.7 mg

Magnesium56 mg

Phosphorus231 mg

Zinc2 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A32 mcg

Vitamin E19 mg

Vitamin K7.6 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)9.6 mg

Folate168 mcg

Choline58 mg

Caffeine0 mg

Water24 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 19. The excerpt below is the record exactly as published.

Chicken a la Baltimore. — Take two small Spring chickens, prepare as for broiling, but cut into joints. Wipe dry, season well with salt and pepper, dip into beaten egg, then cover well with bread crumbs. Place in a well-buttered bag, pour a little melted butter or oil

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