Presse Dag
From The Common sense recipe book, 1898
Presented as published in 1898. 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
427Calories
14 gProtein
78 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein14 g
Carbohydrates78 g
Fiber4.9 g
Sugars6.7 g
Total Fat5.7 g
Saturated Fat1.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium791 mg
Potassium212 mg
Calcium198 mg
Iron5.2 mg
Magnesium46 mg
Phosphorus178 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.2 mg
Folate116 mcg
Choline16 mg
Caffeine0 mg
Water7 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 36. The excerpt below is the record exactly as published.
PRESSE DAG Gk N: Boil a chicken until tender; take out all the bones, and chop the meat very fine; season with salt, pepper and plenty of butter. Add to the liquor the chicken was poiled in, one cup of bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.