Chicken Patties
From Blue Ribbon and Pure Gold cook book, 1905
Serve when cold.
Presented as published in 1905. 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
2871Calories
119 gProtein
26 gCarbs
255 gFat
Full nutrition (33 nutrients)
Calories2871 kcal
Protein119 g
Carbohydrates26 g
Fiber0.1 g
Sugars0.1 g
Total Fat255 g
Saturated Fat119 g
Monounsaturated Fat73 g
Polyunsaturated Fat13 g
Cholesterol1088 mg
Sodium2861 mg
Potassium1831 mg
Calcium452 mg
Iron4.6 mg
Magnesium137 mg
Phosphorus1446 mg
Zinc9.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A132 mcg
Vitamin E1.3 mg
Vitamin K11 mcg
Vitamin B60.8 mg
Vitamin B123.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)28 mg
Folate43 mcg
Choline279 mg
Caffeine0 mg
Water540 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 25. The excerpt below is the record exactly as published.
Chicken Patties—Take 1 pint cream, 1 tablespoon of corn- starch, 1 pint of cooked chicken, chopped coarsely
Cook this with the app: pantry check, scaling, and the assistant.