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Chicken Scallops
From The Cook County cook book, 1912
Serves 2
Turn out carefully into a heated dish, pour white sauce around them.
Presented as published in 1912. 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
579Calories
46 gProtein
14 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories579 kcal
Protein46 g
Carbohydrates14 g
Fiber1 g
Sugars0.5 g
Total Fat42 g
Saturated Fat10 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.9 g
Cholesterol193 mg
Sodium350 mg
Potassium478 mg
Calcium77 mg
Iron6.4 mg
Magnesium54 mg
Phosphorus368 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C3.8 mg
Vitamin A97 mcg
Vitamin E0.7 mg
Vitamin K4 mcg
Vitamin B60.9 mg
Vitamin B120.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)18 mg
Folate37 mcg
Choline144 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 193. The excerpt below is the record exactly as published.
CHICKEN SCALLOPS.— Chop the meat fine and to 2 cups add a tablespoon of butter, 2 tablespoons of bread crumbs, "Y a cup of boiling water, salt and pepper to taste. Put these all into a saucepan and stir while heating. Lastly, put in 2 raw eggs, beaten
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