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Chicken and Ham Patties
From Consult me, 1902
Serves 2
Presented as published in 1902. 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
435Calories
65 gProtein
2 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories435 kcal
Protein65 g
Carbohydrates2.2 g
Fiber0 g
Sugars0.5 g
Total Fat30 g
Saturated Fat7.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.1 g
Cholesterol259 mg
Sodium1061 mg
Potassium1021 mg
Calcium34 mg
Iron1.3 mg
Magnesium73 mg
Phosphorus647 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0.1 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate3.7 mcg
Choline51 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 146. The excerpt below is the record exactly as published.
CHICKEN and HAM PAT- TIES.— Take the white meat from the breast of chickens, and 4 ozs. of ham cut small ; put them into a a stew- pan, with 1 oz. of butter rolled in flour, half a gill of cream, half a gill of real stock, a little nutmeg, lemon-peel, cay- enne pepper, salt
Cook this with the app: pantry check, scaling, and the assistant.