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Chicken Pates
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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
566Calories
46 gProtein
7 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein46 g
Carbohydrates6.9 g
Fiber0 g
Sugars5.9 g
Total Fat44 g
Saturated Fat12 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.5 g
Omega-30 g
Cholesterol200 mg
Sodium206 mg
Potassium613 mg
Calcium176 mg
Iron2 mg
Magnesium60 mg
Phosphorus458 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C3.6 mg
Vitamin A132 mcg
Vitamin E0.7 mg
Vitamin K3.4 mcg
Vitamin B60.9 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)16 mg
Folate14 mcg
Choline157 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 40. The excerpt below is the record exactly as published.
CHICKEN PATES. Mince chicken that has been previously roasted or boiled, and season well ; stir into this a sauce made of half a pint of milk, into which while boiling a teaspoonful of corn starch has been added to thicken ; season with butter, about a tablespoonful, and salt and pepper
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