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Chicken Curried
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
375Calories
32 gProtein
2 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories375 kcal
Protein32 g
Carbohydrates1.7 g
Fiber1.6 g
Sugars0.1 g
Total Fat37 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol159 mg
Sodium122 mg
Potassium359 mg
Calcium36 mg
Iron2.1 mg
Magnesium42 mg
Phosphorus263 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E1.3 mg
Vitamin K5.5 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate12 mcg
Choline103 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 74. The excerpt below is the record exactly as published.
CHICKEN CURRIED. Prepare chicken as for fricassee. When chicken has stewed a few min- utes stir into it while on tlie tire a mixture of half a tablespoonful of currie powder, braided into a tablespoonful of butter and seasoned with pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.