Glace Chicken with Lettuce Salad
From Left-overs made palatable, 1902
Presented as published in 1902. 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
1894Calories
60 gProtein
33 gCarbs
170 gFat
Full nutrition (33 nutrients)
Calories1894 kcal
Protein60 g
Carbohydrates33 g
Fiber0 g
Sugars0 g
Total Fat170 g
Saturated Fat64 g
Monounsaturated Fat43 g
Polyunsaturated Fat40 g
Cholesterol407 mg
Sodium1064 mg
Potassium1630 mg
Calcium264 mg
Iron2.5 mg
Magnesium111 mg
Phosphorus661 mg
Zinc5.2 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C6.1 mg
Vitamin A67 mcg
Vitamin E9.5 mg
Vitamin K133 mcg
Vitamin B61.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)21 mg
Folate17 mcg
Choline155 mg
Caffeine0 mg
Water915 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 47. The excerpt below is the record exactly as published.
GLACE CHICKEN WITH LETTUCE SALAD I cup cream \ cup liquid chicken aspic 1 cup chicken meat 1 head lettuce Bunch water cress \ cup French dressing
Cook this with the app: pantry check, scaling, and the assistant.