Chicken Fillets
From Domestic cookery, 1886
Presented as published in 1886. 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
388Calories
32 gProtein
7 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories388 kcal
Protein32 g
Carbohydrates6.9 g
Fiber0.3 g
Sugars2.5 g
Total Fat26 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol128 mg
Sodium120 mg
Potassium424 mg
Calcium25 mg
Iron1.6 mg
Magnesium40 mg
Phosphorus258 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C41 mg
Vitamin A70 mcg
Vitamin E0.7 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate30 mcg
Choline107 mg
Caffeine0 mg
Water205 g
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 63. The excerpt below is the record exactly as published.
Chicken Fillets), put into a saucepan with the cold water, peppercorns, salt and barley ; bring slowly to the boil, and skim thoroughly, simmer this very slowly two hours ; pass through a wire strainer and serve. No. 320. CHICKEN FILLETS. Take the breasts of a chicken and lay them on a buttered plate, squeeze over them a few drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.