nut-freeegg-freesoy-free
Chicken and Oysters
From The household cook book, 1902
Serves 4
Time: about half an hour.
Presented as published in 1902. 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
452Calories
27 gProtein
11 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories452 kcal
Protein27 g
Carbohydrates11 g
Fiber0 g
Sugars1.9 g
Total Fat33 g
Saturated Fat15 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat3 g
Cholesterol217 mg
Sodium309 mg
Potassium625 mg
Calcium227 mg
Iron15 mg
Magnesium69 mg
Phosphorus399 mg
Zinc123 mg
Copper9 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A58 mcg
Vitamin E2.8 mg
Vitamin K5.2 mcg
Vitamin B60.3 mg
Vitamin B1227 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.8 mg
Folate24 mcg
Choline228 mg
Caffeine0 mg
Water399 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 115. The excerpt below is the record exactly as published.
CHICKEN AND OYSTERS— Take a nice, tender chicken, and split it down the back, and after cleaning it well, pound all the bones flat; wash and wipe it dry; season with pej)per and salt, and fry in sweet lard until tender and brown on both sides; put it on a platter and keep it warm. Make a gravy in the pan (after pouring out the fat) with ^ pint of water, a piece of butter, and flour for thickening, or use ^ pint of cream without the butter, if preferred. Have ready about 25 large oysters
Cook this with the app: pantry check, scaling, and the assistant.