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Pressed Chicken

Name: Pressed Chicken
Yield: 1 servings
Ingredients: 1 medium sized chicken; 1 tablespoon Knox's gelatine; 2 stalks celery; 2 hard boiled eggs; 14 bunch parsley; salt to taste

From Delta Gamma cook book, 1922

Serves 1

Presented as published in 1922. 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

585Calories

59 gProtein

5 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories585 kcal

Protein59 g

Carbohydrates5 g

Fiber0.8 g

Sugars0.6 g

Total Fat36 g

Saturated Fat11 g

Monounsaturated Fat14 g

Polyunsaturated Fat7.4 g

Omega-30 g

Cholesterol500 mg

Sodium385 mg

Potassium812 mg

Calcium155 mg

Iron5 mg

Magnesium71 mg

Phosphorus486 mg

Zinc3.9 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D2.3 mcg

Vitamin C36 mg

Vitamin A335 mcg

Vitamin E1.7 mg

Vitamin K413 mcg

Vitamin B60.8 mg

Vitamin B121.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)12 mg

Folate100 mcg

Choline405 mg

Caffeine0 mg

Water289 g

As published

This recipe was extracted from Delta Gamma cook book (1922), page 10. The excerpt below is the record exactly as published.

Pressed Chicken 1 medium sized chicken 1 tablespoon Knox's gelatine 2 stalks celery 2 hard boiled eggs 14 bunch parsley salt to taste

Cook this with the app: pantry check, scaling, and the assistant.