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Boiled Chicken
From The new practical housekeeping, 1890
Serves 1
Serve on a bed of boiled rice for a handsome dish.
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
410Calories
13 gProtein
82 gCarbs
15 gFat
Full nutrition (31 nutrients)
Calories410 kcal
Protein13 g
Carbohydrates82 g
Fiber5.2 g
Sugars0.5 g
Total Fat15 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.2 g
Cholesterol97 mg
Sodium1095 mg
Potassium198 mg
Calcium309 mg
Iron34 mg
Magnesium35 mg
Phosphorus127 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C4.1 mg
Vitamin A665 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B122.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate227 mcg
Choline12 mg
Water406 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 456. The excerpt below is the record exactly as published.
Boiled Chicken. — Stuff or not, as wished, and then truss as di- rected. Put in kettle in about a pint boiline water, adding more if necessary, but if only simmered as directed in preface, more will not be needed, unless a quantity of gravy is wished. After skim- ming, cover and cook till tender. It will be finer flavored if cooked in as POULTRY. 531 little water as possible. Take out chicken, add butter if needed, and a slight tnickening of browned flour
Cook this with the app: pantry check, scaling, and the assistant.