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Chicken and Ham Patties
From Cookery for every household, 1914
Serves 2
Tongue may be used instead of ham. Chopped mushroom or truffle may be added.
Presented as published in 1914. 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
786Calories
62 gProtein
21 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories786 kcal
Protein62 g
Carbohydrates21 g
Fiber9.3 g
Sugars2.8 g
Total Fat52 g
Saturated Fat16 g
Monounsaturated Fat22 g
Polyunsaturated Fat7.2 g
Cholesterol323 mg
Sodium6515 mg
Potassium903 mg
Calcium219 mg
Iron5.3 mg
Magnesium83 mg
Phosphorus696 mg
Zinc5.1 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C69 mg
Vitamin A88 mcg
Vitamin E0.9 mg
Vitamin K13 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate32 mcg
Choline165 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 565. The excerpt below is the record exactly as published.
Chicken and Ham Patties (BouehGes de Voiaille) Lemon rind. A pinch of ground mace. White pepper, salt. Pastry cases. | lb. cooked chicken. 2 oz. cooked ham. 2 table-sps. white sauce. 2 table-sps. cream. 1 tea-sp. parsley
Cook this with the app: pantry check, scaling, and the assistant.