Broiled Chicken
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
1127Calories
42 gProtein
82 gCarbs
81 gFat
Full nutrition (33 nutrients)
Calories1127 kcal
Protein42 g
Carbohydrates82 g
Fiber5.2 g
Sugars0.5 g
Total Fat81 g
Saturated Fat32 g
Monounsaturated Fat20 g
Polyunsaturated Fat6.4 g
Cholesterol280 mg
Sodium1219 mg
Potassium569 mg
Calcium396 mg
Iron33 mg
Magnesium70 mg
Phosphorus388 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.6 mg
Vitamin K5.4 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)20 mg
Folate142 mcg
Choline114 mg
Caffeine0 mg
Water567 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 81. The excerpt below is the record exactly as published.
Broiled Chicken.— Split down the back, clean and dry, cook \ the giblets in a pint of boiling water and when tender chop, put c back in the same water and add a teaspoonful of flour, mixed in J< \ cup of cream and a tablespoonful of butter. Boil until it thickens. C Rub the chicken
Cook this with the app: pantry check, scaling, and the assistant.