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Braised Chicken
From The Cook County cook book, 1912
Serves 1
Drain gravy and thicken with browned flour.
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
425Calories
5 gProtein
30 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories425 kcal
Protein4.6 g
Carbohydrates30 g
Fiber6.5 g
Sugars15 g
Total Fat33 g
Saturated Fat12 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.8 g
Cholesterol21 mg
Sodium106 mg
Potassium855 mg
Calcium113 mg
Iron0.6 mg
Magnesium40 mg
Phosphorus124 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.1 mcg
Vitamin C47 mg
Vitamin A503 mcg
Vitamin E0.4 mg
Vitamin K8.5 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate113 mcg
Choline20 mg
Caffeine0 mg
Water337 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 180. The excerpt below is the record exactly as published.
BRAISED CHICKEN.— Cover the grating of your roaster with a blanket of vegetables, a small, young turnip, an onion, a young carrot, a stalk of celery^ all cut up small; a little chopped parsley and 2 tablespoons of finely minced salt pork. Have ready the chicken cleaned and trussed
Cook this with the app: pantry check, scaling, and the assistant.