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Boiled Chicory
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
38Calories
2 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories38 kcal
Protein2.2 g
Carbohydrates6.8 g
Fiber4.6 g
Sugars0.9 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0.2 mg
Sodium2504 mg
Potassium484 mg
Calcium123 mg
Iron1.5 mg
Magnesium35 mg
Phosphorus58 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A329 mcg
Vitamin E2.6 mg
Vitamin K338 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate127 mcg
Choline15 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 269. The excerpt below is the record exactly as published.
BOILED CHICORY.— 1 lb. chicory, boiling water, salt, ^ pt. white sauce
Cook this with the app: pantry check, scaling, and the assistant.