Pressed Chicken
From The Warrenton cook book, 1951
Presented as published in 1951. 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
1533Calories
55 gProtein
85 gCarbs
117 gFat
Full nutrition (33 nutrients)
Calories1533 kcal
Protein55 g
Carbohydrates85 g
Fiber4.9 g
Sugars6.7 g
Total Fat117 g
Saturated Fat46 g
Monounsaturated Fat25 g
Polyunsaturated Fat7.7 g
Cholesterol347 mg
Sodium949 mg
Potassium713 mg
Calcium330 mg
Iron6.8 mg
Magnesium92 mg
Phosphorus535 mg
Zinc4.2 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E2.5 mg
Vitamin K14 mcg
Vitamin B60.8 mg
Vitamin B120.9 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)19 mg
Folate126 mcg
Choline117 mg
Caffeine0 mg
Water245 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 13. The excerpt below is the record exactly as published.
PRESSED CHICKEN 1 4- or 5-lb. chicken, 1 c. bread crumbs boiled tender 2 egg yolks Make three-fourths cup milk or cream into sauce by using: 1 T. butter 1 sweet pepper (chopped fine)
Cook this with the app: pantry check, scaling, and the assistant.