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Broiled Chicken
From The new Annie Dennis cook book, 1905
Serves 1
Presented as published in 1905. 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
175Calories
4 gProtein
38 gCarbs
5 gFat
Full nutrition (29 nutrients)
Calories175 kcal
Protein3.7 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol10 mg
Sodium538 mg
Potassium65 mg
Calcium152 mg
Iron16 mg
Magnesium14 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Water193 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 83. The excerpt below is the record exactly as published.
Broiled Chicken After the young chickens have been dressed and cut open through the back, keep them for twelve hours; if in summer, keep in a refrigerator. Fifteen minutes before putting them on to cook, place them in strong salt water. Take from the salt water, place in a granite pan with one teacupful of boiling water, a heaping teaspoonful of butter, and a little pepper
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