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Broiled Chicken
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
To carve, separate the legs and wings, then the breast from the lower part.
Presented as published in 1884. 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
413Calories
24 gProtein
41 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories413 kcal
Protein24 g
Carbohydrates41 g
Fiber2.9 g
Sugars3.4 g
Total Fat16 g
Saturated Fat4.5 g
Monounsaturated Fat6 g
Polyunsaturated Fat4.1 g
Cholesterol64 mg
Sodium1319 mg
Potassium299 mg
Calcium119 mg
Iron3.7 mg
Magnesium45 mg
Phosphorus231 mg
Zinc2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C3 mg
Vitamin A41 mcg
Vitamin E0.4 mg
Vitamin K29 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.5 mg
Folate76 mcg
Choline60 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 154. The excerpt below is the record exactly as published.
Broiled Chicken. Singe, and split a young spring chicken down the back. Break the joints ; remove the breastbone, clean, and wipe with a wet cloth. Sprinkle with salt and pepper^ and rub well with soft butter. Place in a double gridiron, and broil twenty minutes over a clear fire. Spread with hutter^ and serve very hot. Or cover y^iih. fine bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.