Chicken Cheese
From Cold dishes for hot weather, 1896
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
853Calories
65 gProtein
11 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories853 kcal
Protein65 g
Carbohydrates11 g
Fiber0.6 g
Sugars9.2 g
Total Fat59 g
Saturated Fat19 g
Monounsaturated Fat24 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol268 mg
Sodium283 mg
Potassium723 mg
Calcium103 mg
Iron3.5 mg
Magnesium89 mg
Phosphorus541 mg
Zinc4.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C5.5 mg
Vitamin A174 mcg
Vitamin E1.5 mg
Vitamin K6.5 mcg
Vitamin B61.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)23 mg
Folate23 mcg
Choline203 mg
Caffeine3.6 mg
Water1173 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 7. The excerpt below is the record exactly as published.
CHICKEN CHEESE Boil two chickens in a quart of water. When done take them out of the water and remove the bones. Mince the meat very fine together with 2 or 3 truflSies
Cook this with the app: pantry check, scaling, and the assistant.