Boiled Chicken
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
521Calories
36 gProtein
39 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories521 kcal
Protein36 g
Carbohydrates39 g
Fiber7.9 g
Sugars15 g
Total Fat26 g
Saturated Fat7.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.6 g
Cholesterol128 mg
Sodium181 mg
Potassium1003 mg
Calcium180 mg
Iron2.8 mg
Magnesium86 mg
Phosphorus362 mg
Zinc2.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C78 mg
Vitamin A71 mcg
Vitamin E0.7 mg
Vitamin K3.8 mcg
Vitamin B61.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate78 mcg
Choline125 mg
Caffeine0 mg
Water980 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 28. The excerpt below is the record exactly as published.
Boiled Chioken. Careful cooks have always boiled fowls and chickens by previously wrapping them up in buttered paper ; but boiling them in paper bags is more convenient, and cer- tainly cleaner. Procure the bird to be boiled ready trussed for boiling; rub the outside with a cut lemon, then put it in a well buttered paper-bag with a sliced onion, a piece of celery, a small peeled onion stuck with a clove, and a small bunch of herbs, parsley, etc. ; add also about a pint of salted water
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