Chicken Molds
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Serve with mushroom sauce.
Presented as published in 1909. 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
1820Calories
93 gProtein
10 gCarbs
154 gFat
Full nutrition (34 nutrients)
Calories1820 kcal
Protein93 g
Carbohydrates10 g
Fiber0 g
Sugars0.7 g
Total Fat154 g
Saturated Fat69 g
Monounsaturated Fat46 g
Polyunsaturated Fat15 g
Omega-30.1 g
Cholesterol1240 mg
Sodium570 mg
Potassium1146 mg
Calcium293 mg
Iron6.6 mg
Magnesium106 mg
Phosphorus1029 mg
Zinc7.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C5.4 mg
Vitamin A459 mcg
Vitamin E3.1 mg
Vitamin K11 mcg
Vitamin B61.6 mg
Vitamin B122.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)23 mg
Folate114 mcg
Choline791 mg
Caffeine0 mg
Water513 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 6. The excerpt below is the record exactly as published.
CHICKEN MOLDS. MRS. POWERS. The meat of two boiled chickens, minced. Pepper and salt. Beat in one at a time very lightly, four eygs and a scant half pint of cream
Cook this with the app: pantry check, scaling, and the assistant.