dairy-freenut-freesoy-freefish-freeshellfish-free
Chicken Fillets, Larded and Breaded
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Presented as published in 1880. 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
638Calories
71 gProtein
0 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories638 kcal
Protein71 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat37 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol314 mg
Sodium219 mg
Potassium1208 mg
Calcium68 mg
Iron3 mg
Magnesium81 mg
Phosphorus747 mg
Zinc7.2 mg
Copper0.3 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0.3 mg
Vitamin A47 mcg
Vitamin E0.8 mg
Vitamin K0.1 mcg
Vitamin B62.2 mg
Vitamin B122.4 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)19 mg
Folate15 mcg
Choline246 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 85. The excerpt below is the record exactly as published.
Chicken Fillets, Larded and Breaded. Lard the fillets, having four fine strips of pork for each one, and season with salt and pepper. Dip in beaten egg and in ENTREES. 181 fine bread crumbs. Fry ten minutes in boiling fat
Cook this with the app: pantry check, scaling, and the assistant.