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Pressed Chicken
From The new Annie Dennis cook book, 1905
Serves 1
Serve in thin slices.
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
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 new Annie Dennis cook book (1905) by Annie E. Dennis, page 80. The excerpt below is the record exactly as published.
Pressed Chicken Take a large plump chicken, wipe well with a damp towel, put in a kettle and cover with boiling salted water. Place over a moderate fire and let simmer gently until very tender. When done, take the meat from the bones and cut in small pieces. Put the bones and scraps back into the kettle and let boil until the liquor is thick ; strain and season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.