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Braised Chickens
From Consult me, 1902
Serves 3
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
241Calories
13 gProtein
15 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories241 kcal
Protein13 g
Carbohydrates15 g
Fiber0.9 g
Sugars4.6 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol46 mg
Sodium1063 mg
Potassium329 mg
Calcium32 mg
Iron1.3 mg
Magnesium33 mg
Phosphorus130 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C4.6 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.3 mg
Folate14 mcg
Choline47 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 147. The excerpt below is the record exactly as published.
Bone them and fill them with forcemeat ; lay the bones and any other poultry trim- mings into a stewpan, and the chickens on them. Add a few onions, herbs, mace, a pint of stock, and a glass or 2 of sherry. Cover the chickens with slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.