Filleted Poultry for Invalids

Name: Filleted Poultry for Invalids
Ingredients: Mince up finely a carrot; turnip; onion; a pinch of sugar; and salt; place at the bottom of small well-buttered bag.

From Paper-bag cookery, 1911

Presented as published in 1911. 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

125Calories

3 gProtein

28 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories125 kcal

Protein3.4 g

Carbohydrates28 g

Fiber6.5 g

Sugars15 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium63 mg

Potassium725 mg

Calcium94 mg

Iron0.5 mg

Magnesium35 mg

Phosphorus102 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A501 mcg

Vitamin E0.4 mg

Vitamin K8.5 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate112 mcg

Choline14 mg

Caffeine0 mg

Water296 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 35. The excerpt below is the record exactly as published.

Filleted Poultry for Invalids. — Mince up finely a carrot, turnip, and onion, add a lit- tle ham, a pinch of sugar and salt, and place at the bottom of small well-buttered bag.

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