Chicken and Cabbage
From Allied cookery, 1916
Presented as published in 1916. 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
2287Calories
20 gProtein
95 gCarbs
204 gFat
Full nutrition (33 nutrients)
Calories2287 kcal
Protein20 g
Carbohydrates95 g
Fiber10 g
Sugars17 g
Total Fat204 g
Saturated Fat73 g
Monounsaturated Fat95 g
Polyunsaturated Fat24 g
Cholesterol129 mg
Sodium1658 mg
Potassium2658 mg
Calcium477 mg
Iron2.8 mg
Magnesium166 mg
Phosphorus442 mg
Zinc3.2 mg
Copper0.2 mg
Manganese2.7 mg
Vitamin D7 mcg
Vitamin C379 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K536 mcg
Vitamin B61.7 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate80 mcg
Choline61 mg
Caffeine0 mg
Water1401 g
As published
This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 12. The excerpt below is the record exactly as published.
CHICKEN AND CABBAGE (A dish of Auvergne) put about ^ of a lb. of salt pork, cut in slices, in the bottom of a kettle ; when a little melted put in a fowl or a chicken or two partridges stuffed as for roasting. Put in i large clove of garlic and 3 large onions sliced, salt and pepper. Dredge with flour, put in a little water, and cover closely. Dredge and baste the fowl every 15 minutes, add- ing water each time. Have a cabbage
Cook this with the app: pantry check, scaling, and the assistant.