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Broiled Chicken Breasts with Bread Sauce
From The Cook County cook book, 1912
Serves 3
Presented as published in 1912. 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
511Calories
30 gProtein
50 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories511 kcal
Protein30 g
Carbohydrates50 g
Fiber7.3 g
Sugars21 g
Total Fat26 g
Saturated Fat9.1 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat3.8 g
Omega-30.2 g
Cholesterol92 mg
Sodium437 mg
Potassium1006 mg
Calcium533 mg
Iron3.9 mg
Magnesium115 mg
Phosphorus578 mg
Zinc3.6 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin D3.2 mcg
Vitamin C4.7 mg
Vitamin A332 mcg
Vitamin E4.4 mg
Vitamin K7.7 mcg
Vitamin B60.8 mg
Vitamin B121.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.7 mg
Folate42 mcg
Choline115 mg
Caffeine0 mg
Water393 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 180. The excerpt below is the record exactly as published.
BROILED CHICKEN BREASTS WITH BREAD SAUCE. — Skin your chicken breasts, but do not remove the flesh from the bone. Butter them over liberally, and sprinkle with salt. Place in pan, and put in a hot oven for 10 minutes, baste frequently with the melted butter. Now remove from pan to broiler and brown over the hot coals. Add to the melted butter remaining in the bake-pan 1 small chopped onion, and 1 pt. of milk, bring all to the 266 FOWL boiling point; now stir in slowly 1 cup of soft whole wheat bread crumbs and add a dash of paprika
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