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Rice and Chicken Cutlets
From Dora's cook book, 1888
Serves 1
Serve with a sharp sauce.
Presented as published in 1888. 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
1128Calories
50 gProtein
156 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories1128 kcal
Protein50 g
Carbohydrates156 g
Fiber4.9 g
Sugars7.8 g
Total Fat31 g
Saturated Fat9.2 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.4 g
Cholesterol142 mg
Sodium431 mg
Potassium824 mg
Calcium105 mg
Iron9.7 mg
Magnesium97 mg
Phosphorus536 mg
Zinc4.9 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D0.5 mcg
Vitamin C14 mg
Vitamin A70 mcg
Vitamin E0.8 mg
Vitamin K3.3 mcg
Vitamin B61.2 mg
Vitamin B120.8 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)20 mg
Folate449 mcg
Choline140 mg
Caffeine0 mg
Water283 g
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 14. The excerpt below is the record exactly as published.
RICE AND CHICKEN CUTLETS. Boil a cup of rice in some good stock, and pound it in a mortar with an onion that has been cooked in butter, with salt and pepper. Pound separately in equal portions cold ham
Cook this with the app: pantry check, scaling, and the assistant.