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Pressed Chicken
From Kentucky receipt book, 1903
Serves 1
Pressed chicken may be put in individual molds if preferred.
Presented as published in 1903. 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
470Calories
32 gProtein
5 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein32 g
Carbohydrates5.5 g
Fiber0.3 g
Sugars4.7 g
Total Fat30 g
Saturated Fat9.5 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol134 mg
Sodium132 mg
Potassium362 mg
Calcium52 mg
Iron1.8 mg
Magnesium42 mg
Phosphorus280 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A87 mcg
Vitamin E0.7 mg
Vitamin K3.3 mcg
Vitamin B60.6 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate11 mcg
Choline101 mg
Caffeine1.8 mg
Water340 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 102. The excerpt below is the record exactly as published.
Pressed Chicken. Breast of 1 boiled chicken, 1 small can of truffles, yolks of 4 raw eggs, ^ pint vinegar. Put chicken through grinder with truffles, make a cooked dressing with eggs and vinegar. Form meat into a flat cake; after mixing with this dressing add pepper and salt if needed. Pour some jelly into a mold rinsed in cold water.
Cook this with the app: pantry check, scaling, and the assistant.