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Salmi of Chicken
From The new Annie Dennis cook book, 1905
Serves 1
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
847Calories
52 gProtein
43 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories847 kcal
Protein52 g
Carbohydrates43 g
Fiber2.7 g
Sugars3.7 g
Total Fat50 g
Saturated Fat18 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.3 g
Omega-30 g
Cholesterol208 mg
Sodium696 mg
Potassium568 mg
Calcium139 mg
Iron5 mg
Magnesium73 mg
Phosphorus450 mg
Zinc4 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C3.8 mg
Vitamin A194 mcg
Vitamin E1.1 mg
Vitamin K8.5 mcg
Vitamin B60.9 mg
Vitamin B121 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)20 mg
Folate79 mcg
Choline153 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 170. The excerpt below is the record exactly as published.
Salmi of Chicken Take minced cold chicken and moisten well with drawn butter; season with celery, salt and pepper and heat the whole. Cover the bottom of the baking dish with bread crumbs; add to the chicken a beaten egg and lemon juice to flavor
Cook this with the app: pantry check, scaling, and the assistant.