nut-freesoy-free
Scalloped Chicken
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
497Calories
43 gProtein
8 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories497 kcal
Protein43 g
Carbohydrates7.6 g
Fiber1.4 g
Sugars3.7 g
Total Fat33 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.2 g
Cholesterol286 mg
Sodium231 mg
Potassium924 mg
Calcium93 mg
Iron6.3 mg
Magnesium63 mg
Phosphorus495 mg
Zinc36 mg
Copper2.9 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C5.5 mg
Vitamin A125 mcg
Vitamin E1.5 mg
Vitamin K3.5 mcg
Vitamin B60.8 mg
Vitamin B128.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)17 mg
Folate54 mcg
Choline270 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 99. The excerpt below is the record exactly as published.
SCALLOPED CHICKEN. Finely chopped chicken, 2 cups. Hard boiled eggs, 2. Oyster liquor, 1 cup. Cream, 2 tablespoons. Mushrooms, 6. Toasted bread crumbs. Butter
Cook this with the app: pantry check, scaling, and the assistant.