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Pressed Chicken
From The new Kentucky home cook book, 1884
Serves 1
Slice for use.
Presented as published in 1884. 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
459Calories
56 gProtein
0 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories459 kcal
Protein56 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium174 mg
Potassium326 mg
Calcium34 mg
Iron1.8 mg
Magnesium40 mg
Phosphorus261 mg
Zinc2.3 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate19 mcg
Choline112 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 32. The excerpt below is the record exactly as published.
PRESSED CHICKEN. Take one pair of chickens, and cut them uj) and season with salt and pepper ; boil them in as little water as possible until they begin to fall to pieces; then scrape from the bones, leaving the white meat rather coarse, the dark meat rather fine. In the meantime let the liquor simmer down, then return the chicken to the pot, add one package of gel- atine and a very little caraway-seed
Cook this with the app: pantry check, scaling, and the assistant.