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Chicken, Broiled (with tomato sauce)
From Harper's cook book encyclopædia, 1902
Serves 1
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
467Calories
32 gProtein
0 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories467 kcal
Protein32 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat37 g
Saturated Fat14 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.9 g
Omega-30 g
Cholesterol158 mg
Sodium121 mg
Potassium325 mg
Calcium22 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus253 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A167 mcg
Vitamin E0.8 mg
Vitamin K3.5 mcg
Vitamin B60.6 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate11 mcg
Choline104 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 308. The excerpt below is the record exactly as published.
Chicken, Broiled (with tomato sauce). — Split a small spring chicken down the back, twist the tips of the wings over the second joint, wipe dry, and break the breast-bone with a roll- ing-pin. Lay on a greased broiling- iron, and set over a clear fire ; turn often to prevent burning. Sprinkle with pepper and salt. When done, put on a heated dish, pour over melted butter
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