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Pressed Chicken
From The Pattern cook-book, 1890
Serves 1
Makes a pretty dish for luncheon, sliced and garnished with parsley.
Presented as published in 1890. 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
366Calories
32 gProtein
0 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories366 kcal
Protein32 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium119 mg
Potassium321 mg
Calcium19 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus250 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 94. The excerpt below is the record exactly as published.
PRESSED CHICKEN. Clean and singe the chicken, and cut it in pieces as for a fricassee. Place it in a kettle with a very little water, cover closely, and boil very gently until the meat will fall from the bones. Lift the meat from the kettle with a skimmer, and, separating the white meat from the dark, scrape all the meat from the bones, leaving out the skin pieces. Season with salt and pepper. Place the meat in the dish it is to be pressed in, laying the white and dark meat in alternate layers, as far as possible, and adding from time to time a little of the broth from the kettle
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