Casserole of Chicken, No. 2
From Luncheons, 1902
If sauce becomes too dry, add water or stock.
Presented as published in 1902. 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
668Calories
47 gProtein
50 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein47 g
Carbohydrates50 g
Fiber9.6 g
Sugars14 g
Total Fat42 g
Saturated Fat8.9 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.6 g
Omega-30 g
Cholesterol170 mg
Sodium1810 mg
Potassium1490 mg
Calcium181 mg
Iron5.6 mg
Magnesium115 mg
Phosphorus497 mg
Zinc3.7 mg
Copper0.9 mg
Manganese3.5 mg
Vitamin D0.5 mcg
Vitamin C16 mg
Vitamin A80 mcg
Vitamin E0.9 mg
Vitamin K45 mcg
Vitamin B61.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)20 mg
Folate79 mcg
Choline158 mg
Caffeine0 mg
Water654 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 38. The excerpt below is the record exactly as published.
CASSEROLE OF CHICKEN, No. 2 Cut a chicken into joints, remove the skin, sprinkle the pieces with pepper and salt, and roll them in flour. Saute the slices of one onion and a tablespoonful of butter; when they are tender remove and put them in the casserole, then put in the saute-pan the pieces of chicken with a little more butter and saute them to a golden brown on all sides. Place the chicken in the casserole. Add half a tablespoonful of flour to the saute-pan ; after it has cooked a minute stir in slowly one and a half cupfuls of water, or, preferably, stock, and stir until it is slightly thickened. Season with a salt- spoonful of pepper and a half teaspoonful of salt. Turn the sauce over the chicken, add a bay-leaf, a few potato balls, and, if convenient, a tablespoonful of sherry and a few mush- roo
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