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Chicken and Tomatoes
From The household cook book, 1902
Serves 4
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
129Calories
9 gProtein
8 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories129 kcal
Protein9.4 g
Carbohydrates8.3 g
Fiber2.1 g
Sugars4.8 g
Total Fat6.7 g
Saturated Fat1.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.5 g
Cholesterol32 mg
Sodium37 mg
Potassium427 mg
Calcium26 mg
Iron0.8 mg
Magnesium26 mg
Phosphorus103 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C20 mg
Vitamin A69 mcg
Vitamin E0.8 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.7 mg
Folate28 mcg
Choline36 mg
Caffeine0 mg
Water178 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 117. The excerpt below is the record exactly as published.
CHICKEN AND TOMATOES.— Prepare chicken as for a fricas- see, with a few slices of salt pork and a small onion, sliced; cover them with water and let them simmer slowly; when nearly cooked add 4 medium^sized tomatoes, peeled and sliced, and a little salt and pepper
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