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Brown Fricassee of Chicken
From Scientific cooking with scientific methods, 1911
Serves 1
Use canned or fresh peas; fresh peas will need thirty minutes.
Presented as published in 1911. 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
775Calories
43 gProtein
35 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories775 kcal
Protein43 g
Carbohydrates35 g
Fiber9 g
Sugars9.6 g
Total Fat52 g
Saturated Fat23 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.8 g
Cholesterol192 mg
Sodium2464 mg
Potassium921 mg
Calcium62 mg
Iron4.9 mg
Magnesium92 mg
Phosphorus484 mg
Zinc4.5 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0.5 mcg
Vitamin C62 mg
Vitamin A335 mcg
Vitamin E1.4 mg
Vitamin K41 mcg
Vitamin B60.9 mg
Vitamin B120.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate141 mcg
Choline160 mg
Caffeine0 mg
Water293 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 58. The excerpt below is the record exactly as published.
Brown Fricassee of Chicken. Dress, clean and cut up a fowl. Roll each piece in flour that has a teaspoon of salt to two rounded table- spoons of flour, and a little white pepper. Brown in equal parts of lard and butter to golden brown, using care not to burn them. Put the ribs, neck and gizzard in bottom of saucepan, and pile the pieces of chicken POULTRY AND GAME. 125 on them. Make a sauce in the frying-pan with flour water, and season nicely to taste. Strain over the fowl in saucepan and simmer slowly until tender; the time will depend upon the age of the chicken. Ten minutes before serving add one cup of mushrooms and one cup of peas
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