Broiled Chicken
From The blue ribbon cook book, 1904
Chickens may be partially cooked in the oven before broiling.
Presented as published in 1904. 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
428Calories
34 gProtein
0 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein34 g
Carbohydrates0 g
Fiber0 g
Sugars0.1 g
Total Fat32 g
Saturated Fat9.3 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.4 g
Omega-30 g
Cholesterol138 mg
Sodium239 mg
Potassium353 mg
Calcium20 mg
Iron1.6 mg
Magnesium36 mg
Phosphorus276 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C2.7 mg
Vitamin A71 mcg
Vitamin E0.6 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline109 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 15. The excerpt below is the record exactly as published.
BROILED CHICKEN. After chicken has been cleaned thoroughly, split through the back and wash and wipe well. Put a piece of bacon under each wing and on the broiler, and season well' with salt, pepper, and butter. Broil twenty minutes over a clear fire
Cook this with the app: pantry check, scaling, and the assistant.