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Chicken Turnovers
From Original White House Cookbook, 1887
Serves 1
Can also be cooked in a moderate oven.
Presented as published in 1887. 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
435Calories
47 gProtein
6 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories435 kcal
Protein47 g
Carbohydrates6.1 g
Fiber0 g
Sugars0 g
Total Fat23 g
Saturated Fat6.4 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat5 g
Cholesterol150 mg
Sodium140 mg
Potassium390 mg
Calcium27 mg
Iron2.6 mg
Magnesium41 mg
Phosphorus318 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A82 mcg
Vitamin E0.5 mg
Vitamin K4.1 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)15 mg
Folate21 mcg
Choline112 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 56. The excerpt below is the record exactly as published.
CHICKEN TURNOVERS. Chop cold roast chicken very fine. Put it into a saucepan, place it over the fire, moisten it with a little water and gravy, or a piece of butter. Season with salt and pepper ; add a small tablespoonful of sifted flour
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