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Chicken Mould
From With a saucepan over the sea, 1902
Serves 2
Presented as published in 1902. 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
659Calories
48 gProtein
4 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories659 kcal
Protein48 g
Carbohydrates4.3 g
Fiber0 g
Sugars0.1 g
Total Fat54 g
Saturated Fat17 g
Monounsaturated Fat18 g
Polyunsaturated Fat8.1 g
Omega-30 g
Cholesterol316 mg
Sodium208 mg
Potassium517 mg
Calcium60 mg
Iron2.8 mg
Magnesium53 mg
Phosphorus419 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C3.8 mg
Vitamin A137 mcg
Vitamin E1 mg
Vitamin K4.3 mcg
Vitamin B60.9 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)16 mg
Folate32 mcg
Choline215 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 45. The excerpt below is the record exactly as published.
2 cups of cold chopped chicken, }4 cup of cream blended with some flour and butter and yolk of an egg, salt, pepper, nutmeg, and chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.