Chicken Mince
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
268Calories
22 gProtein
15 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories268 kcal
Protein22 g
Carbohydrates15 g
Fiber0.7 g
Sugars0.4 g
Total Fat15 g
Saturated Fat5.5 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol379 mg
Sodium184 mg
Potassium329 mg
Calcium70 mg
Iron3.4 mg
Magnesium17 mg
Phosphorus269 mg
Zinc3.7 mg
Copper0.3 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.6 mg
Folate106 mcg
Choline309 mg
Caffeine0 mg
Water283 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 16. The excerpt below is the record exactly as published.
Chicken Mince. Raw Tomatoes. Green Corn Fritters. Blackberries and Cream. Tea. Cocoa. Chicken Mince. — From the bones of a cold roast, boiled, or fricasseed chicken cut 60 FAMILY BREAKFASTS FOB SUMMEB all the meat, and mince it fine with a sharp knife, chopping with it two hard-boiled eggs. Stir this into a cup of gravy
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