gluten-freenut-freesoy-freefish-freeshellfish-free
Chicken Cheese
From The new home cook book, 1896
Serves 1
Should be boiled in as little water as possible.
Presented as published in 1896. 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
946Calories
82 gProtein
1 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories946 kcal
Protein82 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.6 g
Total Fat66 g
Saturated Fat19 g
Monounsaturated Fat27 g
Polyunsaturated Fat14 g
Omega-30.1 g
Cholesterol813 mg
Sodium451 mg
Potassium850 mg
Calcium121 mg
Iron5.7 mg
Magnesium86 mg
Phosphorus797 mg
Zinc6.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D3.7 mcg
Vitamin C5.4 mg
Vitamin A379 mcg
Vitamin E2.6 mg
Vitamin K5.6 mcg
Vitamin B61.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)23 mg
Folate91 mcg
Choline644 mg
Caffeine0 mg
Water339 g
As published
This recipe was extracted from The new home cook book (1896), page 38. The excerpt below is the record exactly as published.
CHICKEN CHEESE. Two chickens boiled tender, chop, but not too fine; silt and pepper , three or four eggs boiled and sliced ; VALUABLE EEdPES. 91 line dishes or moulds with them; pour in the chicken and the liquor they were boiled in ; when cold slice. Should be boiled in as little water as possible. JELLIED CHICKEN. M. A. T. Boil a fowl until it will slip easily from the bones ; let the water be reduced to about one pint in boiling; pick the meat from the bones in good sized pieces, taking out all gristle, fat and bones; place in a wet mould; skim the fat from the liquor ; a little butter ; pepper and salt
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Cook this with the app: pantry check, scaling, and the assistant.