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Devilled Chicken or Turkey Legs
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. 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
53Calories
1 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories53 kcal
Protein1.1 g
Carbohydrates0.4 g
Fiber0.2 g
Sugars0.1 g
Total Fat5.3 g
Saturated Fat0.4 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol2.1 mg
Sodium91 mg
Potassium25 mg
Calcium9.8 mg
Iron0.3 mg
Magnesium7.4 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.3 mcg
Vitamin E1.7 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate2.8 mcg
Choline4 mg
Caffeine0 mg
Water1.3 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 52. The excerpt below is the record exactly as published.
Devilled Chicken or Turkey Legs. — Ingre¬ dients : 1 teaspoon mustard pow’der, 1 teaspoon chutney, 1 teaspoon anchovy, 2 teaspoons salad oil, cayenne, and salt
Cook this with the app: pantry check, scaling, and the assistant.