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Egg with Mince of Chicken a la Tivoli
From The Swedish, French, American cook book, 1918
Serves 2
Serve for lunch or supper.
Presented as published in 1918. 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
887Calories
72 gProtein
16 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories887 kcal
Protein72 g
Carbohydrates16 g
Fiber0.7 g
Sugars1.9 g
Total Fat57 g
Saturated Fat16 g
Monounsaturated Fat23 g
Polyunsaturated Fat13 g
Omega-30.1 g
Cholesterol359 mg
Sodium519 mg
Potassium753 mg
Calcium118 mg
Iron4.7 mg
Magnesium84 mg
Phosphorus607 mg
Zinc5.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C5.7 mg
Vitamin A186 mcg
Vitamin E1.3 mg
Vitamin K5.4 mcg
Vitamin B61.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)26 mg
Folate33 mcg
Choline286 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 386. The excerpt below is the record exactly as published.
gg with Mince of Chicken, a la Tivoli CEufs a l’Emince de Poulet, a la Tivoli Take a wide loaf of bread, remove the top one inch thick, then remove the crust around; scoop out the centre of the loaf, leaving a shell; spread the loaf of bread with some butter and nearly fill it with the mince of chicken. Take three cups of minced chicken, one raw egg, four tablespoons cream sauce, pepper, salt, and two tablespoons sherry
Cook this with the app: pantry check, scaling, and the assistant.