Escalloped Chicken
From The housekeeper's companion, 1883
Turkey or veal may be used instead of chicken.
Presented as published in 1883. 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
647Calories
28 gProtein
113 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein28 g
Carbohydrates113 g
Fiber13 g
Sugars7.1 g
Total Fat24 g
Saturated Fat4.4 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol40 mg
Sodium2569 mg
Potassium803 mg
Calcium345 mg
Iron10 mg
Magnesium103 mg
Phosphorus325 mg
Zinc4.4 mg
Copper0.9 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A19 mcg
Vitamin E0.7 mg
Vitamin K96 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.2 mg
Folate206 mcg
Choline35 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 104. The excerpt below is the record exactly as published.
Escalloped Chicken. — Cold chicken, chiefly the white meat, one cup of gravy, one tablespoonful of butter, and one egg, well beaten, one cup of fine bread crumbs, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.