Casserole of Fowl with Vegetables
From Foods, their selection and preparation, 1935
When done, remove the chicken pieces and drain off the liquid.
Presented as published in 1935. 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
154Calories
4 gProtein
35 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories154 kcal
Protein3.9 g
Carbohydrates35 g
Fiber7.6 g
Sugars15 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium247 mg
Potassium1113 mg
Calcium149 mg
Iron0.9 mg
Magnesium50 mg
Phosphorus132 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A1503 mcg
Vitamin E1.2 mg
Vitamin K24 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate63 mcg
Choline25 mg
Caffeine0 mg
Water407 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 212. The excerpt below is the record exactly as published.
casserole of fowl with vegetables, the bird is prepared and browned as for fricassee. Serve Gravy Piping Hot Poultry and Egg National Board The browned pieces then are transferred to a casserole. For a four-pound stewing chicken, chop 3 or 4 carrots, 3 or 4 pieces celery, 1 me¬ dium-sized onion, and a green pepper. Partly cook the vegetables in the fat in the frying pan. Then transfer them to the casserole with the chicken and add about a cup of hot water or chicken stock
Cook this with the app: pantry check, scaling, and the assistant.