Chicken Meringue
From The Chapel Hill cook book, 1935
I use a pan 9 in. x 13 in. by about 2 in. deep.
Presented as published in 1935. 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
2342Calories
59 gProtein
208 gCarbs
139 gFat
Full nutrition (34 nutrients)
Calories2342 kcal
Protein59 g
Carbohydrates208 g
Fiber11 g
Sugars14 g
Total Fat139 g
Saturated Fat41 g
Monounsaturated Fat58 g
Polyunsaturated Fat31 g
Omega-30.1 g
Cholesterol836 mg
Sodium4201 mg
Potassium788 mg
Calcium529 mg
Iron16 mg
Magnesium140 mg
Phosphorus832 mg
Zinc6.6 mg
Copper0.8 mg
Manganese2.9 mg
Vitamin D9.2 mcg
Vitamin C0 mg
Vitamin A348 mcg
Vitamin E5.6 mg
Vitamin K16 mcg
Vitamin B60.8 mg
Vitamin B122.5 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)17 mg
Folate429 mcg
Choline755 mg
Caffeine0 mg
Water288 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 8. The excerpt below is the record exactly as published.
CHICKEN MERINGUE 1 4-lb. fowl (when % cup pimento dressed) 4 well beaten eggs 2 cups bread crumbs XA cup butter or chicken 1 cup cooked rice fat 1 teaspoon salt l1^ pts. chicken broth V2 teaspoon paprika
Cook this with the app: pantry check, scaling, and the assistant.