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Boned Broiled Chicken with Mushroom Sauce

Name: Boned Broiled Chicken with Mushroom Sauce
Yield: 5 servings
Ingredients: three young chickens; each weighing one and one-half pounds; salt; pepper; a little lemon juice; one pound of mushrooms; one tablespoonful of butter; one tablespoonful of flour; half a pint of clear, rich consommé; half a cup of rich cream

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 5

Serve very hot.

Presented as published in 1902. 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

640Calories

49 gProtein

10 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories640 kcal

Protein49 g

Carbohydrates9.9 g

Fiber2.2 g

Sugars2.3 g

Total Fat47 g

Saturated Fat15 g

Monounsaturated Fat17 g

Polyunsaturated Fat7.9 g

Omega-30 g

Cholesterol209 mg

Sodium2224 mg

Potassium877 mg

Calcium70 mg

Iron3.3 mg

Magnesium67 mg

Phosphorus458 mg

Zinc3.8 mg

Copper0.5 mg

Manganese0.8 mg

Vitamin D0.7 mcg

Vitamin C14 mg

Vitamin A99 mcg

Vitamin E0.8 mg

Vitamin K12 mcg

Vitamin B61 mg

Vitamin B120.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)20 mg

Folate37 mcg

Choline159 mg

Caffeine0 mg

Water313 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 105. The excerpt below is the record exactly as published.

one tablespoonful of curry which is blended with water, the yolks of four eggs, and the juice of half a lemon. Beat ali together thoroughly and gradually stir it into the sauce. Do not let it boil. Pour the sauce over the chicken and serve immediately. Garnish the dish with a border of boiled rice. Boned Broiled Ohicken with Mushroom Sauce Bone three young chickens, each weighing one and one-half pounds. Season with salt, pepper, and a little lemon juice, and put in a oool place until want?d. Peel one pound of mushrooms and quarter them. Make a s<. 'ce of the foUowing: Melt one tablespoonful of butter, add one tablespoonful of BOMED CUICKEM. CHICKEN TIMBALK, (Sw p. IK.) POULTBT AND GAME 186 flonr, and let the misture come to a boil, and tben add half a pint of clear, rich consommé. When ìt boils, add mushrooms; let them simmer five minutes, and then add half a cup of neh cream.

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