Barbecued Chicken
From Shallowford cookery, 1951
Presented as published in 1951. 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
833Calories
34 gProtein
111 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories833 kcal
Protein34 g
Carbohydrates111 g
Fiber2.4 g
Sugars90 g
Total Fat27 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol128 mg
Sodium2921 mg
Potassium952 mg
Calcium108 mg
Iron3.3 mg
Magnesium69 mg
Phosphorus304 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C4.4 mg
Vitamin A100 mcg
Vitamin E2.7 mg
Vitamin K7.4 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)13 mg
Folate16 mcg
Choline121 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 20. The excerpt below is the record exactly as published.
Barbecued Chicken Cut chicken in halves or quarters. Arrange in roasting pan. Brush with sauce.
Cook this with the app: pantry check, scaling, and the assistant.