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Chicken a la Merango
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
371Calories
32 gProtein
1 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories371 kcal
Protein32 g
Carbohydrates0.8 g
Fiber0.3 g
Sugars0.5 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium120 mg
Potassium401 mg
Calcium19 mg
Iron1.7 mg
Magnesium36 mg
Phosphorus271 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C3.2 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate14 mcg
Choline106 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 143. The excerpt below is the record exactly as published.
CHICKEN A LA MERANGO Dress, clean, and cut up a chicken. Sprinkle with salt and pepper, dredge with flour, and sauté in salt pork fat. Put in a stewpan, cover with sauce, and cook slowly until chicken is tender. Add 4% can mushrooms
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