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Broiled Chicken
From The complete cook book, 1900
Serves 2
Ensure chicken is cooked until yellow, not dark brown.
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
165Calories
17 gProtein
0 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories165 kcal
Protein17 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat4.7 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol83 mg
Sodium108 mg
Potassium175 mg
Calcium44 mg
Iron0.9 mg
Magnesium28 mg
Phosphorus130 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A72 mcg
Vitamin E0.3 mg
Vitamin K2.5 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.7 mg
Folate7.9 mcg
Choline1.3 mg
Caffeine0 mg
Water1011 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 34. The excerpt below is the record exactly as published.
BEOILED CHICKEN. Singe and split a young chicken down the back, and wash it in two quarts of cold water and one teaspoon- ful of soda; when perfectly clean wipe dry with a cloth ; place then on a dish, season with salt and pepper, and one tablespoonful of olive oil or soft butter; rub them well in the seasoning; place in a double gridiron and broil ten minutes on each side
Cook this with the app: pantry check, scaling, and the assistant.