Scalloped Chicken
From Delicate dishes, 1896
Serves six persons.
Presented as published in 1896. 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
444Calories
37 gProtein
16 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories444 kcal
Protein37 g
Carbohydrates16 g
Fiber7.5 g
Sugars7.3 g
Total Fat27 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Cholesterol128 mg
Sodium1445 mg
Potassium724 mg
Calcium53 mg
Iron4 mg
Magnesium81 mg
Phosphorus456 mg
Zinc4.5 mg
Copper0.8 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)17 mg
Folate48 mcg
Choline165 mg
Caffeine0 mg
Water396 g
As published
This recipe was extracted from Delicate dishes (1896), page 19. The excerpt below is the record exactly as published.
SCALLOPED CHICKEN. Cut up a large chicken and stew gently until tender, then remove the bones, cutting the meat small. Return to saucepan, adding stock seasoned with pepper and salt. Put in i pint of small mushrooms, simmer 15 minutes, thicken with flour, put into baking dish, cover with cracker crumbs, wet with melted butter
Cook this with the app: pantry check, scaling, and the assistant.