Baked Chicken
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
366Calories
32 gProtein
0 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories366 kcal
Protein32 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium119 mg
Potassium321 mg
Calcium19 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus250 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 24. The excerpt below is the record exactly as published.
BAKED CHICKEN. Dress chicken, ctit in two, .soak in cold water half an hour, wipe dry and put into a dripidng pan hone siile down witlumt any water, have a hot oven. If chickens are young they will bake in half an hour. Take out and season with .salt and pepper and butter. Bay pieces lightly on top of each other and cover well. Set over a pan of hot water or into a heater to keep warm until ready to .serve. Make gravy in pan where chicken was baked and the chopped giblets. M. R. BAKED CHICKEN NO. 2. Prepare chicken as for boiling. Put in a skillet, season and add one cup sweet cream, cover and put in hot oven. Bake until done, add water and make gravy with milk and flour. FRIED CHICKEN NO. I. Put suet or butter (two tablespoonfuls) into a real hot spider. Roll chicken in bread crumbs and put iu pan, season with salt and pepper
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