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Minced Chicken for Invalid
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
560Calories
40 gProtein
15 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories560 kcal
Protein40 g
Carbohydrates15 g
Fiber0.7 g
Sugars1.7 g
Total Fat37 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat7 g
Omega-30 g
Cholesterol329 mg
Sodium327 mg
Potassium437 mg
Calcium85 mg
Iron3.2 mg
Magnesium47 mg
Phosphorus383 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C2.7 mg
Vitamin A150 mcg
Vitamin E1.1 mg
Vitamin K3.9 mcg
Vitamin B60.7 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate60 mcg
Choline252 mg
Caffeine0 mg
Water166 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 285. The excerpt below is the record exactly as published.
Minced Chicken for Invalid. Finely mince the breast of a chicken, add a tablespoonful of cream, the yolk of an egg, and a little salt. Lay in a small bag, together with a small piece of toast
Cook this with the app: pantry check, scaling, and the assistant.