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Pressed Chicken
From The new home cook book, 1896
Serves 4
Ensure not to use too much water for proper jelling.
Presented as published in 1896. 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
91Calories
8 gProtein
0 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories91 kcal
Protein7.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat6.4 g
Saturated Fat1.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Cholesterol32 mg
Sodium33 mg
Potassium82 mg
Calcium8.2 mg
Iron0.4 mg
Magnesium9.7 mg
Phosphorus62 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate2.6 mcg
Choline25 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 41. The excerpt below is the record exactly as published.
PRESSED CHICKEN. Mrs. C. H. Wheeler. Cut up the fowls and place in a kettle with a tight cover, so as to retain the steam; put about two teacups of water and plenty of salt and pepper
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