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Scalloped Chicken
From Original White House Cookbook, 1887
Serves 1
Serve with a garnish of parsley.
Presented as published in 1887. 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
602Calories
21 gProtein
116 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories602 kcal
Protein21 g
Carbohydrates116 g
Fiber12 g
Sugars6.7 g
Total Fat5.9 g
Saturated Fat1.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium1352 mg
Potassium1126 mg
Calcium299 mg
Iron19 mg
Magnesium114 mg
Phosphorus300 mg
Zinc2.6 mg
Copper2.2 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K7.1 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.9 mg
Folate138 mcg
Choline16 mg
Caffeine0 mg
Water182 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 53. The excerpt below is the record exactly as published.
SCALLOPED CHICKEN. Divide a fowl into joints and boil till the meat leaves the bone readily. Take out the bones and chop the meat as small as dice. Thicken the water in which the fowl was boiled with flour and season to taste with butter and salt. Fill a deep dish with alternate layers of bread crumbs and chicken and slices of cooked potatoes
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