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Boiled Chicken
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. 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
371Calories
32 gProtein
1 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories371 kcal
Protein32 g
Carbohydrates1.5 g
Fiber0.6 g
Sugars0 g
Total Fat26 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol128 mg
Sodium7119 mg
Potassium353 mg
Calcium33 mg
Iron1.8 mg
Magnesium38 mg
Phosphorus254 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K6.3 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate11 mcg
Choline102 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 187. The excerpt below is the record exactly as published.
BOILED CHICKEN. Carefully pluck and draw a tender chicken, singe it, wipe it with a wet towel, cut off the head and feet, and truss it for boiling ; put the chicken over the fire in sufficient water to cover it, with a level tablespoonful of salt, and a teaspoon- ful of peppercorns
Cook this with the app: pantry check, scaling, and the assistant.