Chicken Cutlet Salad a la Antoinetta
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Presented as published in 1924. 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
1872Calories
82 gProtein
97 gCarbs
126 gFat
Full nutrition (33 nutrients)
Calories1872 kcal
Protein82 g
Carbohydrates97 g
Fiber5.9 g
Sugars11 g
Total Fat126 g
Saturated Fat42 g
Monounsaturated Fat54 g
Polyunsaturated Fat16 g
Cholesterol1069 mg
Sodium5758 mg
Potassium1100 mg
Calcium517 mg
Iron29 mg
Magnesium119 mg
Phosphorus1108 mg
Zinc14 mg
Copper2.1 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A4137 mcg
Vitamin E0.4 mg
Vitamin K56 mcg
Vitamin B60.6 mg
Vitamin B1214 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)3.2 mg
Niacin (B3)25 mg
Folate404 mcg
Choline39 mg
Caffeine0 mg
Water450 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 62. The excerpt below is the record exactly as published.
Chicken Cutlet Salad a la Antoinetta Salade a Cotelette de Poulet a la Antoinetta Add to two cups of chicken mousse one cup of fine bread crumbs made from stale bread; mix well; form it in cutlets, put a bone in each cutlet taken from the wing of the chicken; put it on a but¬ tered baking pan. Decorate them all around with chicken mousse and with a dot of it in the center with a diamond of truffle on the top. Put a half cup of chicken broth in the pan
Cook this with the app: pantry check, scaling, and the assistant.