Chicken Cakes

Name: Chicken Cakes
Ingredients: 1 cup cooked chicken meat, chopped; 2 eggs, slightly beaten; 1 tablespoon cream; salt and pepper; bread crumbs, rolled fine; 1 cup White Sauce; 1/2 cup finely chopped celery

From The Southern cook book of fine old recipes, 1935

Presented as published in 1935. 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

748Calories

54 gProtein

24 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories748 kcal

Protein54 g

Carbohydrates24 g

Fiber0.2 g

Sugars13 g

Total Fat47 g

Saturated Fat17 g

Monounsaturated Fat17 g

Polyunsaturated Fat7.9 g

Omega-30 g

Cholesterol211 mg

Sodium713 mg

Potassium1154 mg

Calcium397 mg

Iron2.6 mg

Magnesium89 mg

Phosphorus641 mg

Zinc4.3 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0.5 mcg

Vitamin C3.8 mg

Vitamin A296 mcg

Vitamin E0.9 mg

Vitamin K4.4 mcg

Vitamin B61 mg

Vitamin B122 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)17 mg

Folate38 mcg

Choline141 mg

Caffeine0 mg

Water470 g

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 10. The excerpt below is the record exactly as published.

Chicken Cakes 1 cup cooked chicken meat, chopped 2 eggs, slightly beaten 1 tablespoon cream salt and pepper bread crumbs, rolled fine 1 cup White Sauce (see page 24) a/2 cup finely chopped celery

Cook this with the app: pantry check, scaling, and the assistant.