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Chicken Mould

Name: Chicken Mould
Yield: 2 servings
Ingredients: the breast of chicken; the yolks of the eggs; the butter; the bread crumbs; tea-cupful of milk; one tea-spoonful of salt; one half tea-spoonful of white pepper

From Handbook of practical cookery, 1886

Serves 2

Garnish with red and green chillies if desired.

Presented as published in 1886. 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

543Calories

32 gProtein

48 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories543 kcal

Protein32 g

Carbohydrates48 g

Fiber2.6 g

Sugars12 g

Total Fat29 g

Saturated Fat8.5 g

Monounsaturated Fat8 g

Polyunsaturated Fat4.5 g

Omega-30 g

Cholesterol194 mg

Sodium1727 mg

Potassium577 mg

Calcium350 mg

Iron3.9 mg

Magnesium66 mg

Phosphorus450 mg

Zinc3 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2.4 mcg

Vitamin C1.5 mg

Vitamin A133 mcg

Vitamin E0.7 mg

Vitamin K4.9 mcg

Vitamin B60.5 mg

Vitamin B121.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.7 mg

Niacin (B3)9.6 mg

Folate75 mcg

Choline165 mg

Caffeine0 mg

Water241 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 154. The excerpt below is the record exactly as published.

tea-cupful of milk, one tea-spoonful of salt, one half tea-spoonful of white pepper. Chop first the breast of chicken very finely, and rub it through a wire sieve. Put the meat into a bowl, add to it the yolks of the eggs and the butter, and beat all together for ten minutes. Add the bread crumbs

Cook this with the app: pantry check, scaling, and the assistant.