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Boiled Chicken - Royal Style
From The bride's cook book, 1915
Serves 1
A rich and flavorful dish.
Presented as published in 1915. 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
128Calories
4 gProtein
15 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories128 kcal
Protein3.7 g
Carbohydrates15 g
Fiber2 g
Sugars1.9 g
Total Fat6.2 g
Saturated Fat2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol11 mg
Sodium453 mg
Potassium133 mg
Calcium9.8 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus80 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate9.4 mcg
Choline24 mg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 56. The excerpt below is the record exactly as published.
BOILED CHICKEN— ROYAL STYLE Truss chicken and tie strips of bacon oyer the breast. Put into a kettle, cover with boiling water, season with salt and pepper, cover close and cook slowly until tender. Remove from water, drain, rub with mixture of creamed butter and barley flour and brown in the oven. Cool the liquor quickly and remove the fat, then reheat. To each pint of liquor allow one and one-half tablespoons corn starch. Blend the corn starch in a little cold water, pour into the hot liquor and boil ten minutes. Then add one-half cup chopped mushrooms
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