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Shells of Chicken

Name: Shells of Chicken
Yield: 1 servings
Ingredients: cold chicken; some butter; a few mushrooms; boiling milk; some bread crumbs; salt; pepper; two eggs

From Kirmess cook book, 1907

Serves 1

Presented as published in 1907. 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

524Calories

46 gProtein

3 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories524 kcal

Protein46 g

Carbohydrates3 g

Fiber0.7 g

Sugars1.8 g

Total Fat35 g

Saturated Fat10 g

Monounsaturated Fat14 g

Polyunsaturated Fat7.5 g

Omega-30 g

Cholesterol500 mg

Sodium265 mg

Potassium682 mg

Calcium77 mg

Iron3.6 mg

Magnesium52 mg

Phosphorus508 mg

Zinc3.9 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D2.5 mcg

Vitamin C4.2 mg

Vitamin A230 mcg

Vitamin E1.6 mg

Vitamin K2.9 mcg

Vitamin B60.8 mg

Vitamin B121.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)14 mg

Folate69 mcg

Choline408 mg

Caffeine0 mg

Water253 g

As published

This recipe was extracted from Kirmess cook book (1907), page 46. The excerpt below is the record exactly as published.

SHELLS OF GHIOKEN. Mrs. C. A. Gould's French Chef. Cut in small pieces cold chicken. Put them in a sauce pan, add some butter, add a few mushrooms, cut in pieces, cook ten minutes. Then add boiling milk and some bread crumbs, add some chopped parsley, salt and pepper and two eggs

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