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Chicken Mince
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
A delicate dish suitable for invalids.
Presented as published in 1913. 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
834Calories
10 gProtein
10 gCarbs
86 gFat
Full nutrition (34 nutrients)
Calories834 kcal
Protein9.9 g
Carbohydrates9.6 g
Fiber2.5 g
Sugars1 g
Total Fat86 g
Saturated Fat25 g
Monounsaturated Fat37 g
Polyunsaturated Fat17 g
Omega-30 g
Cholesterol166 mg
Sodium167 mg
Potassium229 mg
Calcium56 mg
Iron3.2 mg
Magnesium33 mg
Phosphorus142 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D4.2 mcg
Vitamin C2.7 mg
Vitamin A187 mcg
Vitamin E3.4 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate27 mcg
Choline97 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 89. The excerpt below is the record exactly as published.
Chicken Mince. j/^ lb. of raw chicken. 1 teaspoon of butter. 1 teaspoon of flour. % cup of milk or stock from the bones. Small blade of mace. Salt. 1 yolk of egg.
Cook this with the app: pantry check, scaling, and the assistant.