Chicken Chartreuse

Name: Chicken Chartreuse
Ingredients: One cup cold cooked chicken; salt; pepper; a little grated lemon rind; one egg; one cup chicken stock; two level tablespoons granulated gelatine

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

648Calories

64 gProtein

8 gCarbs

39 gFat

Full nutrition (33 nutrients)

Calories648 kcal

Protein64 g

Carbohydrates8.4 g

Fiber0 g

Sugars3.7 g

Total Fat39 g

Saturated Fat11 g

Monounsaturated Fat16 g

Polyunsaturated Fat8.1 g

Cholesterol185 mg

Sodium536 mg

Potassium698 mg

Calcium42 mg

Iron2.8 mg

Magnesium60 mg

Phosphorus418 mg

Zinc3.5 mg

Copper0.6 mg

Manganese0.1 mg

Vitamin D0.5 mcg

Vitamin C4.3 mg

Vitamin A99 mcg

Vitamin E0.8 mg

Vitamin K4 mcg

Vitamin B61 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)20 mg

Folate31 mcg

Choline169 mg

Caffeine0 mg

Water376 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

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