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Chicken Cutlets Cold
From The Portland Woman's Exchange Cook Book, 1913
Serves 3
Presented as published in 1913. 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
736Calories
22 gProtein
89 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories736 kcal
Protein22 g
Carbohydrates89 g
Fiber3.5 g
Sugars59 g
Total Fat34 g
Saturated Fat15 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.7 g
Cholesterol157 mg
Sodium521 mg
Potassium601 mg
Calcium151 mg
Iron2 mg
Magnesium44 mg
Phosphorus313 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C16 mg
Vitamin A352 mcg
Vitamin E3.4 mg
Vitamin K8.3 mcg
Vitamin B60.4 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.3 mg
Folate31 mcg
Choline74 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 38. The excerpt below is the record exactly as published.
Chicken Cutlets Cold. One-half pound of cooked chicken, boiled or roasted. Two tablespoons of bechamel sauce, pinch of salt, tiny dust of cayenne pepper, pinch of white pepper, pound all together till quite smooth and mix with half a pint of aspic jelly. Pass this through a sieve and add half a pint of whipped cream
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