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Panned Breast of Chicken
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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
379Calories
42 gProtein
38 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories379 kcal
Protein42 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat5.6 g
Saturated Fat1.1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol124 mg
Sodium614 mg
Potassium632 mg
Calcium160 mg
Iron17 mg
Magnesium62 mg
Phosphorus395 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)20 mg
Folate79 mcg
Choline146 mg
Caffeine0 mg
Water318 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 72. The excerpt below is the record exactly as published.
PANNED BREAST OF CHICKEN Place the breast in a small baking dish with a little boil- ing wat
Cook this with the app: pantry check, scaling, and the assistant.