Pressed Chicken

Name: Pressed Chicken
Ingredients: Cook a fat chicken until the meat will separate from the bones; six hard boiled eggs; one stalk of celery; season with salt and pepper; use enough of the broth to make the mixture smooth

From The National home cook book, 1900

If made just right it will slice nicely and make very good sandwiches.

Presented as published in 1900. 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

837Calories

70 gProtein

5 gCarbs

58 gFat

Full nutrition (33 nutrients)

Calories837 kcal

Protein70 g

Carbohydrates4.7 g

Fiber0 g

Sugars3.4 g

Total Fat58 g

Saturated Fat17 g

Monounsaturated Fat23 g

Polyunsaturated Fat9.7 g

Cholesterol1247 mg

Sodium530 mg

Potassium805 mg

Calcium187 mg

Iron5.1 mg

Magnesium68 mg

Phosphorus775 mg

Zinc5.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D6.9 mcg

Vitamin C2.7 mg

Vitamin A517 mcg

Vitamin E3.6 mg

Vitamin K3.5 mcg

Vitamin B61 mg

Vitamin B123.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)12 mg

Folate142 mcg

Choline983 mg

Caffeine0 mg

Water374 g

As published

This recipe was extracted from The National home cook book (1900), page 40. The excerpt below is the record exactly as published.

PRESSED CHICKEN—Cook a fat chieiean until the meat will separate from the bones. Remove the bones and chop. 4 ‘the meat with six hard boiled eggs and one stalk of celery; — season with salt and pepper and use enough of the broth to make the mixture smooth

Cook this with the app: pantry check, scaling, and the assistant.