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Scalloped Cold Chicken
From Consult me, 1902
Serves 4
Veal and ham can be prepared similarly.
Presented as published in 1902. 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
438Calories
16 gProtein
22 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories438 kcal
Protein16 g
Carbohydrates22 g
Fiber1.3 g
Sugars1.7 g
Total Fat34 g
Saturated Fat15 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat2.5 g
Cholesterol113 mg
Sodium252 mg
Potassium224 mg
Calcium93 mg
Iron1.9 mg
Magnesium28 mg
Phosphorus167 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C1 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K4.1 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.9 mg
Folate33 mcg
Choline39 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 442. The excerpt below is the record exactly as published.
Scalloped COLD CHICKEN. — Mince the meat very small, and set it over the fire, with a scrape rrf SCA 352 SCA nutmeg, a little pepper and salt and a little cream, for a few minutes. Put it into the scallop shells, and fill them with crumbs of bread, over which put some bits of butter
Cook this with the app: pantry check, scaling, and the assistant.