Chicken with Spinach

Name: Chicken with Spinach
Ingredients: five or six eggs; flattened balls of spinach; the liver

From Dressed game and poultry à la mode, 1888

Mushrooms, oysters, and forcemeat balls should be added to the sauce.

Presented as published in 1888. 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

358Calories

32 gProtein

2 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories358 kcal

Protein32 g

Carbohydrates1.8 g

Fiber0 g

Sugars0.9 g

Total Fat24 g

Saturated Fat7.8 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol930 mg

Sodium355 mg

Potassium345 mg

Calcium140 mg

Iron4.4 mg

Magnesium30 mg

Phosphorus495 mg

Zinc3.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K0.8 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.2 mg

Folate118 mcg

Choline735 mg

Caffeine0 mg

Water191 g

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.

Chicken with Spinach. Poach nicely in the gravy five or six eggs. Dress them on flattened balls of spinach round the dish and serve the fowl in the centre, rubbing down the liver

Cook this with the app: pantry check, scaling, and the assistant.