Boiled Fowl
From The exhibition cookery book, 1900
Presented as published in 1900. 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
139Calories
4 gProtein
32 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories139 kcal
Protein3.7 g
Carbohydrates32 g
Fiber8.2 g
Sugars15 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium77 mg
Potassium776 mg
Calcium125 mg
Iron1.1 mg
Magnesium48 mg
Phosphorus107 mg
Zinc0.7 mg
Copper0.1 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A501 mcg
Vitamin E0.9 mg
Vitamin K16 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate113 mcg
Choline16 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 10. The excerpt below is the record exactly as published.
BOILED FOWL. Pick, draw, singe, and truss a fowl for boiling, put it in a saucepan of boiling water, slightly salted ; add a carrot, a turnip, and an onion stuck with a clove
Cook this with the app: pantry check, scaling, and the assistant.