Baked Young Chicken

Name: Baked Young Chicken
Ingredients: Cut up chicken as for frying.; 1 1-2 cups boiling water; salt; pepper; Roll in melted butter; and flour

From Carolina cookery from Quaker kitchens, 1924

Recipe by Miss Belva Calloway.

Presented as published in 1924. 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

628Calories

37 gProtein

57 gCarbs

27 gFat

Full nutrition (33 nutrients)

Calories628 kcal

Protein37 g

Carbohydrates57 g

Fiber3.9 g

Sugars0.4 g

Total Fat27 g

Saturated Fat7.6 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.2 g

Cholesterol128 mg

Sodium925 mg

Potassium417 mg

Calcium246 mg

Iron25 mg

Magnesium55 mg

Phosphorus300 mg

Zinc2.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.3 mcg

Vitamin C2.7 mg

Vitamin A70 mcg

Vitamin E0.5 mg

Vitamin K2.6 mcg

Vitamin B60.7 mg

Vitamin B120.5 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)17 mg

Folate106 mcg

Choline111 mg

Caffeine0 mg

Water400 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 7. The excerpt below is the record exactly as published.

BAKED YOUNG CHICKEN Cut up chicken as for frying. Roll in melted butter and flour, salt and pepper. Piace in covered roaster and add 1 1-2 cups boiling water

Cook this with the app: pantry check, scaling, and the assistant.