Baked Spring Chicken
From The National home cook book, 1900
More tempting than fried chicken.
Presented as published in 1900. 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
307Calories
5 gProtein
65 gCarbs
3 gFat
Full nutrition (27 nutrients)
Calories307 kcal
Protein4.7 g
Carbohydrates65 g
Total Fat3.2 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium63 mg
Potassium1675 mg
Calcium108 mg
Iron4.1 mg
Magnesium126 mg
Phosphorus232 mg
Zinc0.6 mg
Copper1.1 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A2.3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate89 mcg
Water160 g
As published
This recipe was extracted from The National home cook book (1900), page 39. The excerpt below is the record exactly as published.
BAKED SPRING CHICKEN—Cut up spring chicken, roll _ in flour as for frying, put lard and butter in baking pan, k get hot, put chicken in, let bake 15 minutes, pour cup sweet cream
Cook this with the app: pantry check, scaling, and the assistant.