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Dressed Chicken
From The new Annie Dennis cook book, 1905
Serves 4
Serve on lettuce leaf with mayonnaise or lemon.
Presented as published in 1905. 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
24Calories
2 gProtein
2 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein2.1 g
Carbohydrates2.1 g
Fiber0 g
Sugars0.9 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol1.8 mg
Sodium86 mg
Potassium62 mg
Calcium2.1 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate3.2 mcg
Choline5.7 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 81. The excerpt below is the record exactly as published.
Dressed Chicken Cook as many chickens as may be needed until very tender, in water enough to have one teacupful of broth to each chicken. When tender chop the chicken fine, season to taste with salt, pepper and lemon juice. Place in a square pan, or individual moulds, then slices of green peppers; in the peppers place thin slices of 'stuffed olives. Warm the chicken broth, dissolve a teaspoonful of gelatin to each teacupful of the broth, mix with the chicken and cover the pepper and olives a half inch thick. Then over the top sprinkle almonds parched and crushed
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