gluten-freenut-freesoy-freefish-freeshellfish-free
Supreme of Chicken
From Superior cook book, 1905
Serves 3
Presented as published in 1905. 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
691Calories
24 gProtein
6 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein24 g
Carbohydrates6.4 g
Fiber0 g
Sugars0.2 g
Total Fat63 g
Saturated Fat34 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol450 mg
Sodium164 mg
Potassium430 mg
Calcium135 mg
Iron1.4 mg
Magnesium32 mg
Phosphorus343 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate31 mcg
Choline196 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 18. The excerpt below is the record exactly as published.
Season with pepper ami salt and a ycvy little red jx-pper. jMix well, shape in cone shape and di|) in yolk of egg and then in rolled c]-ackers. Boil in hot lard. This Huikes -28. ■ "^^ Mi!S. H. F. Jaiin. Supreme of Chicken. Cho]) tine the bi-east of a raw chicken and beat thoroughly into it, one at a time, 4 ogii::^ and .] a pint of cream. Season with jjcpper and salt. lUitter small moulds
Cook this with the app: pantry check, scaling, and the assistant.