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Chicken Tarts
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
671Calories
50 gProtein
19 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories671 kcal
Protein50 g
Carbohydrates19 g
Fiber3.8 g
Sugars9 g
Total Fat44 g
Saturated Fat14 g
Monounsaturated Fat17 g
Polyunsaturated Fat8.3 g
Omega-30 g
Cholesterol192 mg
Sodium225 mg
Potassium797 mg
Calcium225 mg
Iron4 mg
Magnesium90 mg
Phosphorus506 mg
Zinc4 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D1.6 mcg
Vitamin C12 mg
Vitamin A141 mcg
Vitamin E0.8 mg
Vitamin K3.8 mcg
Vitamin B61 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)16 mg
Folate38 mcg
Choline168 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 117. The excerpt below is the record exactly as published.
CHICKEN TARTS. — Mince cold chicken very fine, and season with pepper and salt to taste. Boil 1 cup of milk with -| an onion and a blade of mace in it; when it is scalding hot, take out the onion and mace, and stir in a thickening made of 1 teaspoon of flour wet with cold milk. When it has boiled a few minutes, mix in 2 cups of chopped chicken
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