Deviled Chicken Legs

Name: Deviled Chicken Legs
Ingredients: To a half cup of bread crumbs; twelve chopped almonds; two tablespoonfuls of toasted pinon nuts; a tablespoonful of parsley; a half teaspoonful of salt; a dash of cayenne; moisten with two tablespoonfuls of butter

From Left overs, 1898

Can be garnished with aspic.

Presented as published in 1898. 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

2345Calories

82 gProtein

128 gCarbs

205 gFat

Full nutrition (34 nutrients)

Calories2345 kcal

Protein82 g

Carbohydrates128 g

Fiber58 g

Sugars18 g

Total Fat205 g

Saturated Fat15 g

Monounsaturated Fat113 g

Polyunsaturated Fat47 g

Omega-30 g

Cholesterol63 mg

Sodium1662 mg

Potassium2765 mg

Calcium1030 mg

Iron17 mg

Magnesium989 mg

Phosphorus1835 mg

Zinc12 mg

Copper3.8 mg

Manganese8.4 mg

Vitamin D0 mcg

Vitamin C5.9 mg

Vitamin A19 mcg

Vitamin E91 mg

Vitamin K76 mcg

Vitamin B60.6 mg

Vitamin B120.2 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)4.2 mg

Niacin (B3)16 mg

Folate216 mcg

Choline186 mg

Caffeine0 mg

Water29 g

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 7. The excerpt below is the record exactly as published.

Deviled Chicken Les^s Carefully remove the bones from the legs of an uncooked chicken. To a half cup of bread crumbs add twelve chopped almonds, two tablespoonfuls of toasted pinon nuts, a tablespoonful of parsley, a half teaspoonful of salt and a dash of cayenne; moisten with two table- spoonfuls of butter

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