Pressed Chicken
From Statesmen's dishes; and how to cook them, 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
443Calories
38 gProtein
1 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories443 kcal
Protein38 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.6 g
Total Fat31 g
Saturated Fat9 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.2 g
Cholesterol314 mg
Sodium181 mg
Potassium384 mg
Calcium44 mg
Iron2.1 mg
Magnesium39 mg
Phosphorus336 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C2.7 mg
Vitamin A144 mcg
Vitamin E1 mg
Vitamin K2.7 mcg
Vitamin B60.7 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate32 mcg
Choline248 mg
Caffeine0 mg
Water150 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 16. The excerpt below is the record exactly as published.
PRESSED CHICKEN. BY MRS. THOS. J. HKNDKKSON. (Wife of Representative from Illinois.) $**£fj^OIL the chicken until very tender; remove ^fjfSsf! the meat from the bones and pick it in small pieces with a fork ; put a layer of hard-boiled eggs and a layer of chicken into a mold; boil the broth to a jelly and pour it over the chicken ; season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.