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Chicken a la Rome
From Delta Gamma cook book, 1922
Serves 4
Ruth Scott Dancer (Xi).
Presented as published in 1922. 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
33Calories
1 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories33 kcal
Protein1.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3 g
Saturated Fat1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol11 mg
Sodium33 mg
Potassium15 mg
Calcium8.9 mg
Iron0.1 mg
Magnesium1.3 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A5.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.4 mcg
Choline1.9 mg
Caffeine0 mg
Water5.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 11. The excerpt below is the record exactly as published.
Chicken a la Rome Take tender spring chickens, cut each into four nice pieces (whole legs, and each wing with half of breast attached). Put backs and necks on the stove in a pan of water to cook slowly. If the chickens are not very tender, parboil the legs and breasts in this water for a little while, then take out, dry, and roll twice in egg and cracker crumbs, sprinkle with a little pepper and generously with bits of butter and put into a self-basting roaster. Put a slice or two of bacon on the chicken and put into a hot oven. Now make a rich cream sauce, using the broth, in which the necks and backs are coolcing, to thin to proper consistency, seasoning well with salt and pepper.
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