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Baked Chicken
From The bride's cook book, 1915
Serves 1
Ensure a steady fire for even cooking.
Presented as published in 1915. 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
643Calories
43 gProtein
71 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein43 g
Carbohydrates71 g
Fiber28 g
Sugars0.7 g
Total Fat29 g
Saturated Fat8.9 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.6 g
Omega-30.2 g
Cholesterol128 mg
Sodium113436 mg
Potassium1813 mg
Calcium578 mg
Iron13 mg
Magnesium226 mg
Phosphorus424 mg
Zinc3.8 mg
Copper1.6 mg
Manganese14 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A100 mcg
Vitamin E1.7 mg
Vitamin K184 mcg
Vitamin B60.9 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)13 mg
Folate29 mcg
Choline114 mg
Caffeine0 mg
Water127 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 54. The excerpt below is the record exactly as published.
BAKED CHICKEN Take a plump chicken, dress and lay in cold salt water for half hour, put in pan, stuff and sprinkle with salt and pepper; lay a few slices of fat pork
Cook this with the app: pantry check, scaling, and the assistant.