gluten-freenut-freeegg-freesoy-free
Burdevan of Chicken
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Recipe by Mrs. E. T. C. Steuens.
Presented as published in 1913. 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
507Calories
23 gProtein
29 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories507 kcal
Protein23 g
Carbohydrates29 g
Fiber1.7 g
Sugars10 g
Total Fat42 g
Saturated Fat8 g
Monounsaturated Fat13 g
Polyunsaturated Fat7.6 g
Cholesterol104 mg
Sodium2032 mg
Potassium591 mg
Calcium182 mg
Iron2.1 mg
Magnesium71 mg
Phosphorus288 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.7 mcg
Vitamin C7.8 mg
Vitamin A198 mcg
Vitamin E0.7 mg
Vitamin K3.1 mcg
Vitamin B60.5 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.9 mg
Folate39 mcg
Choline80 mg
Caffeine0 mg
Water323 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 21. The excerpt below is the record exactly as published.
Bnrdevan of Chicken. 1 cooked chicken. 1 sliced onion. 24 oysters. Yi pint white sauce. 1 glass sherry. 1 tablespoon anchovy sauce. 1 oz. butter. Cayenne and salt
Cook this with the app: pantry check, scaling, and the assistant.