dairy-freenut-freesoy-freefish-freeshellfish-free
Chicken a la Tartare
From A calendar of dinners, with 615 recipes, 1913
Serves 4
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
380Calories
9 gProtein
5 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories380 kcal
Protein8.8 g
Carbohydrates5 g
Fiber0.4 g
Sugars0.7 g
Total Fat36 g
Saturated Fat1.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.5 g
Cholesterol32 mg
Sodium127 mg
Potassium118 mg
Calcium20 mg
Iron0.8 mg
Magnesium13 mg
Phosphorus75 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C1.2 mg
Vitamin A19 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.4 mg
Folate10 mcg
Choline27 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 31. The excerpt below is the record exactly as published.
Chicken a la Tartare 1 young chicken Breadcrumbs 1 egg Salt and pepper to taste 34 cupful Crisco Mixed pickles Tartare sauce
Cook this with the app: pantry check, scaling, and the assistant.