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Chicken Cutlets (with Rice)
From The Ideal cook book, 1899
Serves 3
Presented as published in 1899. 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
589Calories
38 gProtein
40 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories589 kcal
Protein38 g
Carbohydrates40 g
Fiber2.6 g
Sugars9.6 g
Total Fat30 g
Saturated Fat9.5 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol170 mg
Sodium1398 mg
Potassium661 mg
Calcium106 mg
Iron4 mg
Magnesium56 mg
Phosphorus376 mg
Zinc3.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C5.1 mg
Vitamin A60 mcg
Vitamin E0.7 mg
Vitamin K4 mcg
Vitamin B60.7 mg
Vitamin B121.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate85 mcg
Choline173 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 21. The excerpt below is the record exactly as published.
Chicken Cutlets (with Rice) —Ingredients—A_teacupful of rice, some good stock, I onion, salt and pepper, some cold ham and chicken, egg, bread crumbs. Boil a teacupful of rice
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