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Pressed Chicken
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Presented as published in 1911. 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
720Calories
57 gProtein
82 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories720 kcal
Protein57 g
Carbohydrates82 g
Fiber4.9 g
Sugars6.7 g
Total Fat27 g
Saturated Fat4.5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat4.8 g
Cholesterol651 mg
Sodium981 mg
Potassium756 mg
Calcium230 mg
Iron19 mg
Magnesium92 mg
Phosphorus647 mg
Zinc9.4 mg
Copper0.9 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A6293 mcg
Vitamin E0.1 mg
Vitamin K7.1 mcg
Vitamin B61.1 mg
Vitamin B1227 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)2.8 mg
Niacin (B3)23 mg
Folate932 mcg
Choline16 mg
Caffeine0 mg
Water423 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 23. The excerpt below is the record exactly as published.
PRESSED CHICKEN— Cut as for a stew. Skin the feet and place in the bottom of a stew pan. Arrange the fowl on top, just cover with water, and cook slowly until tender. Do not let the meat brown. Separate the dark and light meat and throw away the feet, from which the gluten has been extracted. Chop liver, skin, heart and gizzard fine. Add these chopped giblets to a dressing of stale bread crumbs seasoned and moistened with a little hot water and butter
Cook this with the app: pantry check, scaling, and the assistant.