Chicken Ring
From Quaker recipes, 1954
Recipe is incomplete.
Presented as published in 1954. 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
2062Calories
77 gProtein
187 gCarbs
109 gFat
Full nutrition (34 nutrients)
Calories2062 kcal
Protein77 g
Carbohydrates187 g
Fiber12 g
Sugars28 g
Total Fat109 g
Saturated Fat32 g
Monounsaturated Fat45 g
Polyunsaturated Fat24 g
Omega-30.1 g
Cholesterol825 mg
Sodium5260 mg
Potassium1669 mg
Calcium544 mg
Iron18 mg
Magnesium158 mg
Phosphorus1017 mg
Zinc7.4 mg
Copper1.2 mg
Manganese2.2 mg
Vitamin D7.4 mcg
Vitamin C83 mg
Vitamin A590 mcg
Vitamin E6 mg
Vitamin K27 mcg
Vitamin B61.3 mg
Vitamin B122.6 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)2.5 mg
Niacin (B3)28 mg
Folate368 mcg
Choline707 mg
Caffeine0 mg
Water940 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 19. The excerpt below is the record exactly as published.
CHICKEN RING 1 4 pound hen, cooked 4 well beaten eggs 2 cups soft bread crumbs 3 cups chicken stock 1 teaspoon salt Y2 cup chicken fat ¥g teaspoon paprika Y cup chopped pimento
Cook this with the app: pantry check, scaling, and the assistant.