nut-freeegg-freesoy-freefish-freeshellfish-free
Chicken Cutlets
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
651Calories
60 gProtein
6 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories651 kcal
Protein60 g
Carbohydrates6.1 g
Fiber0 g
Sugars0 g
Total Fat48 g
Saturated Fat12 g
Monounsaturated Fat17 g
Polyunsaturated Fat8 g
Cholesterol263 mg
Sodium231 mg
Potassium708 mg
Calcium41 mg
Iron3.2 mg
Magnesium68 mg
Phosphorus518 mg
Zinc5.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C3.8 mg
Vitamin A97 mcg
Vitamin E0.9 mg
Vitamin K3.5 mcg
Vitamin B61.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)23 mg
Folate37 mcg
Choline141 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 101. The excerpt below is the record exactly as published.
Chicken Cutlets. Make a sauce with 2 tablespoons of butter, 3 tablespoons of flour and 1 cup of rich milk; put in saucepan, season with lemon juice or a dash of onion, parsley, pepper and salt. When it boils add 1 pint of choked chicken cut fine or % pint of chicken and ^ pint of veal
Cook this with the app: pantry check, scaling, and the assistant.