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CHICKEN CASSEROLE
From Kirmess cook book, 1907
Serves 1
Let chicken cook for half an hour before adding vegetables.
Presented as published in 1907. 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
545Calories
37 gProtein
23 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories545 kcal
Protein37 g
Carbohydrates23 g
Fiber9.3 g
Sugars4.1 g
Total Fat34 g
Saturated Fat9.8 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.7 g
Cholesterol128 mg
Sodium146 mg
Potassium618 mg
Calcium108 mg
Iron6.3 mg
Magnesium100 mg
Phosphorus356 mg
Zinc3.7 mg
Copper0.8 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C37 mg
Vitamin A109 mcg
Vitamin E0.6 mg
Vitamin K21 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)13 mg
Folate77 mcg
Choline122 mg
Caffeine0 mg
Water290 g
As published
This recipe was extracted from Kirmess cook book (1907), page 49. The excerpt below is the record exactly as published.
CHICKEN CASSEROLE. Mary, Mrs, Oould's Cook. Take a young chicken weighing about three pounds, place in a casserole dish, with potatoes, carrots and on- ions, cut in small balls. Add one-half cup green or canned peas, one-half bay leaf, small piece mace and season with salt and pepper. Add one-half cup of stock or hot water
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