Pressed Chicken
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Will turn out like jelly.
Presented as published in 1894. 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
609Calories
40 gProtein
44 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories609 kcal
Protein40 g
Carbohydrates44 g
Fiber2.1 g
Sugars4.8 g
Total Fat29 g
Saturated Fat8.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat7.2 g
Omega-30.2 g
Cholesterol128 mg
Sodium548 mg
Potassium427 mg
Calcium209 mg
Iron4.6 mg
Magnesium58 mg
Phosphorus352 mg
Zinc3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)16 mg
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water144 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 9. The excerpt below is the record exactly as published.
Pressed Chicken. Boil chicken very tender; be sure to have plenty of liquor; separate white meat from the dark; soak three slices of bread in the liquor
Cook this with the app: pantry check, scaling, and the assistant.