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Boiled Chicken
From The Pattern cook-book, 1890
Serves 1
A large, tough chicken may be made palatable prepared this way.
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
395Calories
33 gProtein
7 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories395 kcal
Protein33 g
Carbohydrates6.5 g
Fiber1.8 g
Sugars4.4 g
Total Fat26 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.6 g
Cholesterol128 mg
Sodium132 mg
Potassium685 mg
Calcium36 mg
Iron2.7 mg
Magnesium52 mg
Phosphorus283 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C11 mg
Vitamin A97 mcg
Vitamin E2.3 mg
Vitamin K6 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate21 mcg
Choline114 mg
Caffeine0 mg
Water224 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 94. The excerpt below is the record exactly as published.
BOILED CHICKEN. Chickens are boiled the same as turkeys. In winter there is no better way than to boil them whole and pour over them a strong caper sauce when serving. The chickens should be stuffed, well sewed, and pinned in a w'et cloth that has been generously sprinkled with flour; they are then plunged in boiling water, which should not cease boiling until the chicken is done. Allow twenty minutes cooking to a pound
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