Pressed Chicken
From Magnet cream separator cook book, 1910
Recipe by Mrs. T. L. Bradley, Oak Point, Man.
Presented as published in 1910. 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
451Calories
38 gProtein
8 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories451 kcal
Protein38 g
Carbohydrates8.4 g
Fiber0 g
Sugars3.7 g
Total Fat29 g
Saturated Fat8.1 g
Monounsaturated Fat12 g
Polyunsaturated Fat6 g
Cholesterol135 mg
Sodium457 mg
Potassium570 mg
Calcium26 mg
Iron2 mg
Magnesium43 mg
Phosphorus314 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C3.2 mg
Vitamin A72 mcg
Vitamin E0.6 mg
Vitamin K3 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)15 mg
Folate22 mcg
Choline123 mg
Caffeine0 mg
Water330 g
As published
This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 5. The excerpt below is the record exactly as published.
PRESSED CHICKEN. Boil chicken until very tender, remove all skin and bones and pick the meat into small bits, mixing the light and dark together. Remove all fat from broth in which the chicken has been boiled, season with salt, pepper, a little chopped celery, a little chopped onion if desired, the juice of a lemon and boil down to X a pint. Take a smooth round dish and place hard boiled eggs cut in slices on bottom and sides, mix the meat and broth together, turn into dish and cover with a plate that fits. Put a weight on the top and set away. "When cold turn out on the dish on which it is to be served, garnish with parsley leaves and slices of lemon
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Cook this with the app: pantry check, scaling, and the assistant.