Chicken and Tomatoes

Name: Chicken and Tomatoes
Ingredients: Cut a chicken into joints; Fry in 3 units of salad oil; with a clove of garlic; some bay leaves; add 2 units thick tomato conserve; 3 units white wine; 2 of strong gravy; mixed with 1 of curry pow'der or paste

From The complete Indian housekeeper & cook, 1898

Macaroni and a rasp of cheese may be added.

Presented as published in 1898. 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

373Calories

32 gProtein

1 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories373 kcal

Protein32 g

Carbohydrates1.4 g

Fiber0.1 g

Sugars0 g

Total Fat26 g

Saturated Fat7.3 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.5 g

Cholesterol128 mg

Sodium119 mg

Potassium321 mg

Calcium19 mg

Iron1.5 mg

Magnesium34 mg

Phosphorus250 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.3 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)0.2 mg

Niacin (B3)12 mg

Folate10 mcg

Choline101 mg

Caffeine0 mg

Water115 g

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 179. The excerpt below is the record exactly as published.

Chicken and Tomatoes.— Cut a chicken into joints, re- moving the big bone from tbe legs. Fry in 3 units of salad oil, with a clove of garlic, and some bay leaves. Pour away the oil, add 2 units thick tomato conserve, 3 units white wine, 2 of strong gravy mixed 262 The Complete Indian with I of curry pow'der or paste.

Cook this with the app: pantry check, scaling, and the assistant.