Pressed Chicken

Name: Pressed Chicken
Ingredients: a fowl; 1/2 of a box of granulated gelatine; 1 cup of cold water; 2 tablespoons of Worcestershire sauce

From The way to the heart, 1905

Decorate with sliced hard-boiled eggs.

Presented as published in 1905. 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

390Calories

32 gProtein

6 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories390 kcal

Protein32 g

Carbohydrates6.1 g

Fiber0 g

Sugars3.2 g

Total Fat26 g

Saturated Fat7.3 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.5 g

Cholesterol128 mg

Sodium540 mg

Potassium574 mg

Calcium60 mg

Iron3.2 mg

Magnesium40 mg

Phosphorus269 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C6.8 mg

Vitamin A71 mcg

Vitamin E0.5 mg

Vitamin K2.9 mcg

Vitamin B60.6 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)12 mg

Folate13 mcg

Choline102 mg

Caffeine0 mg

Water373 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 4. The excerpt below is the record exactly as published.

Pressed Chicken. Quarter a fowl and simmer until tender; remove all skin and bone and cut very fine. To the liquor, freed of all fat and boiled down until only i cup remains, add }i oi a box of granu- lated gelatine, soaked in i cup of cold M^ater. Heat and dissolve. Season with salt and pepper and 2 tablespoons of Worcester- shire sauc

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