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Chicken Bake
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
387Calories
23 gProtein
37 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories387 kcal
Protein23 g
Carbohydrates37 g
Fiber1.4 g
Sugars9.7 g
Total Fat16 g
Saturated Fat6 g
Monounsaturated Fat5 g
Polyunsaturated Fat3.2 g
Omega-30.2 g
Cholesterol387 mg
Sodium1662 mg
Potassium401 mg
Calcium349 mg
Iron3.9 mg
Magnesium46 mg
Phosphorus395 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A200 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.2 mg
Folate47 mcg
Choline316 mg
Caffeine0 mg
Water445 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 51. The excerpt below is the record exactly as published.
half a pint of water with a little salt, and allow them to simmer for an hour ; put the flesh through a mincing machine, soak the bread in milk, squeeze it out and mix with the minced chicken, add also the four eggs well beaten, salt, pepper, mustard and butter
Cook this with the app: pantry check, scaling, and the assistant.