Stuffed Leg of Chicken
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
246Calories
19 gProtein
0 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories246 kcal
Protein19 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat18 g
Saturated Fat5 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat3.9 g
Cholesterol107 mg
Sodium97 mg
Potassium233 mg
Calcium10 mg
Iron0.8 mg
Magnesium22 mg
Phosphorus178 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.2 mg
Vitamin A32 mcg
Vitamin E0.3 mg
Vitamin K2.6 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.4 mg
Folate4.6 mcg
Choline48 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 21. The excerpt below is the record exactly as published.
STUFFED LEO OF CHICKEN Ingredients Chicken legs. Gravy. Veal stuffing
Cook this with the app: pantry check, scaling, and the assistant.