Chicken A La Stanley

Name: Chicken A La Stanley
Ingredients: two ounces of butter; two large sliced onions; a three-pound chicken; a pint of white stock; a cup of thick cream; a heaping tablespoonful of flour; a small piece of table butter; a pinch of Cayenne

From Louis' every woman's cook book, 1910

Serve with small pieces of fried bananas.

Presented as published in 1910. 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

3878Calories

262 gProtein

43 gCarbs

335 gFat

Full nutrition (33 nutrients)

Calories3878 kcal

Protein262 g

Carbohydrates43 g

Fiber5.1 g

Sugars13 g

Total Fat335 g

Saturated Fat107 g

Monounsaturated Fat102 g

Polyunsaturated Fat44 g

Cholesterol1395 mg

Sodium1019 mg

Potassium3258 mg

Calcium371 mg

Iron13 mg

Magnesium319 mg

Phosphorus2240 mg

Zinc19 mg

Copper0.8 mg

Manganese0.7 mg

Vitamin D2.7 mcg

Vitamin C44 mg

Vitamin A558 mcg

Vitamin E4.1 mg

Vitamin K27 mcg

Vitamin B65.2 mg

Vitamin B124.2 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.7 mg

Niacin (B3)94 mg

Folate151 mcg

Choline831 mg

Caffeine0 mg

Water1312 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 33. The excerpt below is the record exactly as published.

CHICKEN A LA STANLEY *2 Melt two ounces of butter in a flat stew-pan, add two large sliced onions. Cut a three-pound chicken in eight pieces and put it on top of the onions. Season with salt and pepper. Put the cover on the pan and let it simmer slowly until the onions start to take colour. Then moisten with a pint of white stock, let it boil for twenty minutes, add a cup of thick cream, and boil for ten minutes more. Take the pieces of chicken out of the liquid and dish them up in a deep entree dish. Add to the liquid a heaping tablespoonful of flour, mixed with some butter, boil for a few minutes, and strain the whole through a fine sieve. Put the onions through also. Heat the sauce again and add a small piece of table butter and a pinch of Cayenne

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