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Chicken Food for an Invalid
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Recipe given by Dr. Alfred Waters.
Presented as published in 1898. 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
214Calories
17 gProtein
8 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories214 kcal
Protein17 g
Carbohydrates8 g
Fiber3.2 g
Sugars0.1 g
Total Fat13 g
Saturated Fat3.8 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol64 mg
Sodium76 mg
Potassium332 mg
Calcium79 mg
Iron2 mg
Magnesium43 mg
Phosphorus145 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0.2 mcg
Vitamin C1.4 mg
Vitamin A38 mcg
Vitamin E0.4 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.9 mg
Folate7.2 mcg
Choline52 mg
Caffeine0 mg
Water530 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 299. The excerpt below is the record exactly as published.
Chicken Food for an Invalid. — ( Family Becipe.) — Take a good chicken, remove all the white meat. Cut up the remainder into small pieces, and stew in a quart of water till it is reduced one-third. Let it cool. Then remove every particle of fat. Put in the white meat, and simmer gently for fifteen minutes. Then pound it very fine in a mortar till it becomes a paste. Return it to the broth, and again simmer as gently as possible for fifteen minutes more. Season very lightly with pepper
Cook this with the app: pantry check, scaling, and the assistant.