Chicken Chartreuse
From Trinity cook book, 1925
Presented as published in 1925. 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
1122Calories
73 gProtein
13 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories1122 kcal
Protein73 g
Carbohydrates13 g
Fiber0 g
Sugars3.9 g
Total Fat85 g
Saturated Fat36 g
Monounsaturated Fat27 g
Polyunsaturated Fat9.1 g
Omega-30 g
Cholesterol491 mg
Sodium631 mg
Potassium881 mg
Calcium142 mg
Iron3.7 mg
Magnesium73 mg
Phosphorus584 mg
Zinc4.4 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C4.3 mg
Vitamin A179 mcg
Vitamin E1.3 mg
Vitamin K7 mcg
Vitamin B61.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)20 mg
Folate54 mcg
Choline316 mg
Caffeine0 mg
Water483 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 65. The excerpt below is the record exactly as published.
CHICKEN CHARTREUSE One cup cold cooked chicken, salt, pepper and a little grated lemon rind, one egg, one cup chicken stock, or half stock and half cream, two level table- spoons granulated gelati
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