Chicken Pates
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
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
156Calories
8 gProtein
14 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories156 kcal
Protein8 g
Carbohydrates14 g
Fiber0 g
Sugars12 g
Total Fat11 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol40 mg
Sodium93 mg
Potassium366 mg
Calcium300 mg
Iron0 mg
Magnesium29 mg
Phosphorus247 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 37. 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 teaspoonful, and Bait and pepper to taste. Have ready small pate pans lined with a good puff paste. Bake the crust in a brisk oven; then fill the pans and set in the oven a few minutes to brown very slightly. SAGE-AND-ONION STUFFING, FOR GEESE, DUCKS AND PORK. Font large onions, ten sage-leaves, one-quarter pound of bread-crumbs, one and one-half ounce of butter, Halt- and pepper to taste
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Cook this with the app: pantry check, scaling, and the assistant.