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Minced Chicken on Toast
From The Swedish, French, American cook book, 1918
Serves 1
Suitable for breakfast, lunch, or supper.
Presented as published in 1918. 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
717Calories
45 gProtein
3 gCarbs
62 gFat
Full nutrition (33 nutrients)
Calories717 kcal
Protein45 g
Carbohydrates3.2 g
Fiber0 g
Sugars0.2 g
Total Fat62 g
Saturated Fat22 g
Monounsaturated Fat19 g
Polyunsaturated Fat7.6 g
Cholesterol253 mg
Sodium270 mg
Potassium518 mg
Calcium64 mg
Iron2.2 mg
Magnesium52 mg
Phosphorus385 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C3.8 mg
Vitamin A97 mcg
Vitamin E0.7 mg
Vitamin K5 mcg
Vitamin B60.8 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)16 mg
Folate14 mcg
Choline142 mg
Caffeine0 mg
Water204 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 287. The excerpt below is the record exactly as published.
Minced Chicken on Toast ( Poulet Emince sur Roties ) Chicken that is left over from the meal before makes a very nice mince. Grind the chicken through machine; put in a saucepan on top of the tea kettle or double boiler; add to each cup two table¬ spoons cream sauce, one small tablespoon sherry, pepper and salt; let stand to simmer; add half tablespoon good butter and, just before serving, add four tablespoons rich cream
Cook this with the app: pantry check, scaling, and the assistant.