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Chicken, Scalloped
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for two per person.
Presented as published in 1892. 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
799Calories
14 gProtein
27 gCarbs
70 gFat
Full nutrition (33 nutrients)
Calories799 kcal
Protein14 g
Carbohydrates27 g
Fiber1.4 g
Sugars4.2 g
Total Fat70 g
Saturated Fat37 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat6.5 g
Cholesterol197 mg
Sodium461 mg
Potassium226 mg
Calcium123 mg
Iron2 mg
Magnesium29 mg
Phosphorus167 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C1.1 mg
Vitamin A99 mcg
Vitamin E0.4 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5 mg
Folate38 mcg
Choline38 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 365. The excerpt below is the record exactly as published.
Chicken, Scalloped. — Take the remains of a cold chicken, free it from skin and gristle, and mince it finely. Place the mince in a saucepan, and moisten it -ydih. some white sauce, or, failing that, some white stock mixed with a little cream, and thickened with flour. Season -svith salt, cayenne, and pounded mace. Let the mixture boil, stirring it all the time. Butter the scallop shells, strew some bread- i crumbs over them, fill them with the mixture, and strew more bread-crumbs over the top. Sprinkle some clarified butter
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