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Minced Chicken aux fines herbes
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Use white meat or chicken legs.
Presented as published in 1898. 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
107Calories
5 gProtein
4 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories107 kcal
Protein4.9 g
Carbohydrates4.3 g
Fiber1.1 g
Sugars2.3 g
Total Fat8.6 g
Saturated Fat4.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol20 mg
Sodium4919 mg
Potassium392 mg
Calcium16 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus119 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C2.4 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.4 mg
Folate19 mcg
Choline23 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 184. The excerpt below is the record exactly as published.
Minced Chicken aux fines herbes.— Mince half a pound of mushrooms coarsely, add a bunch of herbs, a very little salt, two tablespoonfuls of cream and a slice of bacon
Cook this with the app: pantry check, scaling, and the assistant.