Scalloped Chicken

Name: Scalloped Chicken
Ingredients: 4 cups cooked chicken, bones removed; 1 cup soft bread crumbs; OD SAlt; 2 cups chicken stock; 1 cup chopped celery; 2 T. minced parsley; 4 beaten eggs; 2 T. butter

From Wilkes County Home Demonstration Club cook book, 1947

Presented as published in 1947. 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

3669Calories

266 gProtein

198 gCarbs

222 gFat

Full nutrition (33 nutrients)

Calories3669 kcal

Protein266 g

Carbohydrates198 g

Fiber9.5 g

Sugars18 g

Total Fat222 g

Saturated Fat53 g

Monounsaturated Fat86 g

Polyunsaturated Fat31 g

Cholesterol1391 mg

Sodium7975 mg

Potassium4293 mg

Calcium837 mg

Iron21 mg

Magnesium346 mg

Phosphorus2928 mg

Zinc21 mg

Copper1.5 mg

Manganese2.4 mg

Vitamin D0.8 mcg

Vitamin C0.9 mg

Vitamin A396 mcg

Vitamin E3.4 mg

Vitamin K9.9 mcg

Vitamin B62 mg

Vitamin B127 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)3.5 mg

Niacin (B3)80 mg

Folate434 mcg

Choline785 mg

Caffeine0 mg

Water1265 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 34. The excerpt below is the record exactly as published.

SCALLOPED CHICKEN 4 cups cooked chicken, bones removed 1 cup soft bread crumbs OD SAlt 2 cups chicken stock 1 cup chopped celery 2 T. minced parsley 4 beaten eggs 2 T. butter

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