Minced Fowl and Eggs

Name: Minced Fowl and Eggs
Ingredients: 1 hour or so; teacupful of milk; thickened with flour; breadcrumbs; eggs (broken into separate cups)

From English and French cookery, 1890

Presented as published in 1890. 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

72Calories

6 gProtein

0 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories72 kcal

Protein6.3 g

Carbohydrates0.4 g

Fiber0 g

Sugars0.2 g

Total Fat4.8 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium71 mg

Potassium69 mg

Calcium28 mg

Iron0.9 mg

Magnesium6 mg

Phosphorus99 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water38 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 56. The excerpt below is the record exactly as published.

Minced. Fowl and Eggs. — Stewr gently for 1 hour or so the bones, fat, and skin of the remains of cold roast or boiled fowl. Skim, and when nearly boiling, addl teacupful of milk thickened with flour. As soon as it thickens put in the chicken cut into neat squares. Let it get hot, but do not boil. Pour into a dish lined with the stuffing left from the chicken. Strew breadcrumbs over the surface, lay eggs (broken into separate cups)

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