nut-freesoy-freefish-freeshellfish-free
Chicken Patties
From Harper's cook book encyclopædia, 1902
Serves 1
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
672Calories
23 gProtein
20 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories672 kcal
Protein23 g
Carbohydrates20 g
Fiber0 g
Sugars4.1 g
Total Fat66 g
Saturated Fat28 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol536 mg
Sodium509 mg
Potassium522 mg
Calcium138 mg
Iron2.8 mg
Magnesium32 mg
Phosphorus347 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0.5 mg
Vitamin A163 mcg
Vitamin E1.2 mg
Vitamin K3.6 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.5 mg
Folate71 mcg
Choline316 mg
Caffeine0 mg
Water368 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 313. The excerpt below is the record exactly as published.
Chicken Patties. — Take the breast of a boiled chicken; cut into small pieces. Put a teacupful of chicken broth in a small saucepan with a teaspoonful of boiled beef tongue, minced fine ; set over the fire to sim- mer. Melt a table-spoonful of butter ; add a table-spoonful of flour, and mix smooth ; strain the broth over it, and pour in half a teacupful of cream; set over the fire to cook until thick ; add the chicken; let heat; beat the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.