Baked Chicken
From Statesmen's dishes; and how to cook them, 1890
If tough, parboil before baking.
Presented as published in 1890. 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
Sodium123 mg
Potassium322 mg
Calcium22 mg
Iron1.5 mg
Magnesium35 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
Water230 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 8. The excerpt below is the record exactly as published.
BAKED CHICKEN. BY MRS. THOMAS B. REED. (Wife of the Speaker of the House of Representatives.) 'ELECT a tender fowl, if possible — to have it fresh is imperative; dress it carefully; fill with any desired dressing; thrust the legs through the hole made in drawing it at the back; pinion the wings close to the sides ; dredge with salt and a little pepper, and place in a dripping-pan with about one-half teacup of water
Cook this with the app: pantry check, scaling, and the assistant.