Chicken Tartlets
From The National home cook book, 1900
Presented as published in 1900. 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
369Calories
33 gProtein
20 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories369 kcal
Protein33 g
Carbohydrates20 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat4.8 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat3.1 g
Cholesterol93 mg
Sodium1018 mg
Potassium1205 mg
Calcium99 mg
Iron1.4 mg
Magnesium65 mg
Phosphorus372 mg
Zinc3.3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C1.4 mg
Vitamin A35 mcg
Vitamin E0.4 mg
Vitamin K124 mcg
Vitamin B60.8 mg
Vitamin B120.8 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.2 mg
Niacin (B3)10 mg
Folate7.4 mcg
Choline99 mg
Caffeine0 mg
Water668 g
As published
This recipe was extracted from The National home cook book (1900), page 40. The excerpt below is the record exactly as published.
CHICKEN TARTLETS—To make these ‘tartlets, “chop. ’ three ounces of cold chicken and two ounces of ham ver finely. Add a lettuce leaf chopped into small pieces, seaso with pepper and salt, and moisten with a generous supp. of mayonnaise. Make a nice short crust, or puff paste preferred; bake it in small, oval-shaped tartlet tins in sharp heat, and when cold border round with the chicken mayonnaise. Powder the yolks of some eggs which y baer hard-boiled, fill the center of the tartlets Be: om Sis oh rat Sate poy at ae yg Ait Ro sas Bi “rege Sites AR Beh? oi. ‘i - ROW eee eg fs a aoAgr’ DUCK—To really enjoy Asneee duck _ Ree should be kept in a small pen for a day or two and fed LON: 33 water before they are dressed. "AS a general rule, two small “ducks are better than a large drake the flesh of which is — hard and dry and best adopted for a stew, salini, or braise. Clean the truss according to general directions, except. ‘that © _ the feet. are generally scalded, skinned, and twisted across the back, while the pinions and long neck are removed. Stuff and skewer the wings close to the side to make the breast as plump as possible. Roast from 85 to 45 minutes, basting — often and dredging with flour, if it is wished to have a frosty appearance. Serve with good brown gravy and with apple sauce in a side dish. : STEWED DUCK—Singe, draw, and cut into eight pieces each two spring ducks. Season with pepper and salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.