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Broiled Chicken on Toast
From The national course in home economics, 1917
Serves 2
Recipe by Mrs. L. M.
Presented as published in 1917. 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
384Calories
17 gProtein
2 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories384 kcal
Protein17 g
Carbohydrates2.2 g
Fiber0 g
Sugars0 g
Total Fat34 g
Saturated Fat16 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat2.7 g
Cholesterol124 mg
Sodium72 mg
Potassium217 mg
Calcium45 mg
Iron0.8 mg
Magnesium20 mg
Phosphorus158 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C1.4 mg
Vitamin A35 mcg
Vitamin E0.3 mg
Vitamin K2.7 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.8 mg
Folate5.1 mcg
Choline51 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 80. The excerpt below is the record exactly as published.
BROILED CHICKEN ON TOAST. The finest way to prepare real young chicken is to dress and split them down the back. Remove the entrails, wash and wipe. Lay on granite pan in hot oven till thoroughly heated through, then put on broiler and place over live coals. Let thoroughly cook, turning often so as not burn. When done put in pan again, season with salt, pepper and butter and put in oven three minutes. Put small slices of buttered toast on plat- ter, put chicken on toast, add one-half cup of cream
Cook this with the app: pantry check, scaling, and the assistant.