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Chicken Pudding
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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
730Calories
58 gProtein
10 gCarbs
51 gFat
Full nutrition (35 nutrients)
Calories730 kcal
Protein58 g
Carbohydrates10 g
Fiber0 g
Sugars0.3 g
Total Fat51 g
Saturated Fat13 g
Monounsaturated Fat19 g
Polyunsaturated Fat9.7 g
Omega-30 g
Cholesterol486 mg
Sodium286 mg
Potassium604 mg
Calcium73 mg
Iron4.3 mg
Magnesium63 mg
Phosphorus539 mg
Zinc4.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C4.1 mg
Vitamin A225 mcg
Vitamin E1.6 mg
Vitamin K4.1 mcg
Vitamin B61 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate71 mcg
Choline373 mg
Caffeine0 mg
Alcohol4.2 g
Water236 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 27. The excerpt below is the record exactly as published.
CHICKEN PUDDING Stew 3 chickens until tender; remove from the liquor; put into a baking-dish and make a batter with flour, sweet milk, a tablespoon of but- ter, and 3 eggs beaten separately
Cook this with the app: pantry check, scaling, and the assistant.