Pressed Chicken
From Historic Paxton, her days and her ways, 1722-1913, 1913
Presented as published in 1913. 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
1382Calories
104 gProtein
94 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories1382 kcal
Protein104 g
Carbohydrates94 g
Fiber4.9 g
Sugars14 g
Total Fat63 g
Saturated Fat17 g
Monounsaturated Fat25 g
Polyunsaturated Fat14 g
Cholesterol269 mg
Sodium1737 mg
Potassium1354 mg
Calcium258 mg
Iron9.5 mg
Magnesium137 mg
Phosphorus812 mg
Zinc6.7 mg
Copper1 mg
Manganese1.1 mg
Vitamin D0.7 mcg
Vitamin C6.4 mg
Vitamin A144 mcg
Vitamin E1.2 mg
Vitamin K13 mcg
Vitamin B61.6 mg
Vitamin B121.4 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)38 mg
Folate165 mcg
Choline269 mg
Caffeine0 mg
Water670 g
As published
This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 57. The excerpt below is the record exactly as published.
Pressed Chicken (Mrs. J. Q. A. Buiherford.) Boil two chickens as for stewed chicken until very tender. Remove all bones and most of the skin. Season to taste with pepper, salt, a little celery salt, a dash of cayenne, and add a small cup of bread crumbs. Into a pint of the broth put 2 tablespoons of gelatine
Cook this with the app: pantry check, scaling, and the assistant.