Tartlets of Chicken
From Dainty dinners and dishes for Jewish families, 1907
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
2826Calories
201 gProtein
157 gCarbs
151 gFat
Full nutrition (34 nutrients)
Calories2826 kcal
Protein201 g
Carbohydrates157 g
Fiber1.9 g
Sugars100 g
Total Fat151 g
Saturated Fat60 g
Monounsaturated Fat55 g
Polyunsaturated Fat24 g
Omega-30.2 g
Cholesterol661 mg
Sodium3959 mg
Potassium4451 mg
Calcium2555 mg
Iron10 mg
Magnesium363 mg
Phosphorus3082 mg
Zinc18 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D1.4 mcg
Vitamin C13 mg
Vitamin A1869 mcg
Vitamin E3.6 mg
Vitamin K14 mcg
Vitamin B63.1 mg
Vitamin B1213 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)4.8 mg
Niacin (B3)52 mg
Folate231 mcg
Choline406 mg
Caffeine0 mg
Water2043 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 19. The excerpt below is the record exactly as published.
TARTLETS OF CHICKEN. Quenelles tie Volatile. Quenelle meat (page 40). 4 cooked chicken. 4 pint white sauce. 2 oz. lean smoked beef. 1 teaspoonful lemon juice. Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.