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Minced Chicken with Green Peppers
From San Rafael cook book, 1906, 1906
Serves 2
Presented as published in 1906. 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
619Calories
50 gProtein
16 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories619 kcal
Protein50 g
Carbohydrates16 g
Fiber0.1 g
Sugars2.8 g
Total Fat54 g
Saturated Fat11 g
Monounsaturated Fat16 g
Polyunsaturated Fat8 g
Cholesterol230 mg
Sodium422 mg
Potassium678 mg
Calcium38 mg
Iron3.2 mg
Magnesium59 mg
Phosphorus415 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C19 mg
Vitamin A99 mcg
Vitamin E0.8 mg
Vitamin K3.9 mcg
Vitamin B61 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)20 mg
Folate45 mcg
Choline158 mg
Caffeine0 mg
Water339 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 22. The excerpt below is the record exactly as published.
MINCED CHICKEN WITH GREEN PEPPERS— Edythe Foster. Boil 2 green peppers 10 min., remove seeds and cut into small strips. Mix with 2 cups cold chicken, cut in dice. Blend 3 tablespoons butter with 3 tablespoons flour andi add gradually 1 % cups chicken stock
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