Chicken Tarts
From 365 breakfast dishes, 1901
Presented as published in 1901. 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
1087Calories
90 gProtein
16 gCarbs
72 gFat
Full nutrition (33 nutrients)
Calories1087 kcal
Protein90 g
Carbohydrates16 g
Fiber2.6 g
Sugars6.4 g
Total Fat72 g
Saturated Fat20 g
Monounsaturated Fat30 g
Polyunsaturated Fat15 g
Cholesterol355 mg
Sodium337 mg
Potassium1117 mg
Calcium87 mg
Iron4.7 mg
Magnesium110 mg
Phosphorus742 mg
Zinc6.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.9 mcg
Vitamin C19 mg
Vitamin A194 mcg
Vitamin E1.4 mg
Vitamin K7.7 mcg
Vitamin B61.8 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)33 mg
Folate61 mcg
Choline292 mg
Caffeine0 mg
Water446 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 33. The excerpt below is the record exactly as published.
Chicken Tarts. Chop cold chicken very fine and season to taste. Boil an onion and i qt. of milk; when it is scalding hot, take out the onion and thicken with a teaspoonful of flour; wet with cold milk. When it has boiled, add z cups of chopped chicken
Cook this with the app: pantry check, scaling, and the assistant.