Chicken Chartreuse

Name: Chicken Chartreuse
Ingredients: 1 cup cooked chicken; 1 teaspoon chopped parsley; 1 teaspoon onion juice; 1/2 teaspoon salt; 2 tablespoons tomato juice; 1 beaten egg

From Purity flour cookbook, 1917

Serve with tomato sauce.

Presented as published in 1917. 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

694Calories

62 gProtein

2 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories694 kcal

Protein62 g

Carbohydrates2 g

Fiber0.2 g

Sugars1.3 g

Total Fat49 g

Saturated Fat13 g

Monounsaturated Fat21 g

Polyunsaturated Fat7.4 g

Omega-30 g

Cholesterol489 mg

Sodium2697 mg

Potassium832 mg

Calcium116 mg

Iron3.3 mg

Magnesium64 mg

Phosphorus695 mg

Zinc4.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C22 mg

Vitamin A153 mcg

Vitamin E1.3 mg

Vitamin K0.9 mcg

Vitamin B60.4 mg

Vitamin B122.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)14 mg

Folate52 mcg

Choline289 mg

Caffeine0 mg

Water205 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 54. The excerpt below is the record exactly as published.

CHICKEN CHARTREUSE Mix 1 cup cooked cliickcn, chopped very fine, with 1 teaspoon chopped parsley, I teaspoon onion juice, \ teaspoon salt, 2 tablespoons tomato juice, 1 beaten egg

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