Chicken Boudins
From 365 breakfast dishes, 1901
Presented as published in 1901. 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
1180Calories
95 gProtein
11 gCarbs
92 gFat
Full nutrition (33 nutrients)
Calories1180 kcal
Protein95 g
Carbohydrates11 g
Fiber0.6 g
Sugars1 g
Total Fat92 g
Saturated Fat24 g
Monounsaturated Fat34 g
Polyunsaturated Fat17 g
Cholesterol754 mg
Sodium452 mg
Potassium960 mg
Calcium126 mg
Iron5.8 mg
Magnesium104 mg
Phosphorus853 mg
Zinc7.2 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D2.8 mcg
Vitamin C7.6 mg
Vitamin A324 mcg
Vitamin E2.3 mg
Vitamin K8.2 mcg
Vitamin B61.8 mg
Vitamin B122.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)33 mg
Folate92 mcg
Choline563 mg
Caffeine0 mg
Water451 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 11. The excerpt below is the record exactly as published.
Chicken Boudins. Put I tablespoonful of butter in a pan, heat and add to it 2 tablespoons of dried bread crumbs and J^ a cupful of stock or water. Remove from the fire and add the chicken (about I pint) chopped fine, a tablespoonful of chopped parsley, ^ of a nutmeg grated, salt and pepper, and lastly the yolks of 2 eggs beaten slightly
Cook this with the app: pantry check, scaling, and the assistant.