gluten-freenut-freesoy-freefish-freeshellfish-free
Chicken Pudding with Rice
From The new Kentucky home cook book, 1884
Serves 4
Presented as published in 1884. 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
468Calories
13 gProtein
91 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories468 kcal
Protein13 g
Carbohydrates91 g
Fiber1.5 g
Sugars0.3 g
Total Fat4.3 g
Saturated Fat1.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol140 mg
Sodium59 mg
Potassium182 mg
Calcium53 mg
Iron5.5 mg
Magnesium33 mg
Phosphorus205 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.8 mg
Folate280 mcg
Choline117 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 32. The excerpt below is the record exactly as published.
CHICKEN PUDDING WITH RICE. Cut up the chicken in small pieces, parboil it until tender, and season well with salt and pepper. Boil one pound of rice until soft, butter it while hot, and add half a pint of sweet milk ; when nearly cold, add three well-beaten eggs
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