Chicken en Casserole

Name: Chicken en Casserole
Ingredients: a chicken not over a year old; twelve small onions; a good-sized carrot; a good-sized turnip; one head of celery; a pint of boiling stock; a bay leaf; a teaspoonful of salt; a saltspoonful of pepper; melted butter

From My best 250 recipes, 1907

Remove chicken for carving.

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

715Calories

26 gProtein

121 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories715 kcal

Protein26 g

Carbohydrates121 g

Fiber31 g

Sugars51 g

Total Fat19 g

Saturated Fat8.9 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol43 mg

Sodium6088 mg

Potassium2744 mg

Calcium403 mg

Iron7.4 mg

Magnesium159 mg

Phosphorus466 mg

Zinc2.2 mg

Copper0.9 mg

Manganese4.3 mg

Vitamin D0 mcg

Vitamin C68 mg

Vitamin A606 mcg

Vitamin E1.2 mg

Vitamin K54 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)10 mg

Folate269 mcg

Choline107 mg

Caffeine0 mg

Water1748 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 37. The excerpt below is the record exactly as published.

CHICKEN EN CASSEROLE Draw and truss into shape a chicken not over a year old. Peel twelve small onions, cut in fancy shapes, and cut a good-sized carrot and turnip; cut into pieces half an inch thick the tender part of one head of celery. Put the vegetables in the bottom of the casserole-mould, cover with a pint of boiling stock ; add a bay leaf, a teaspoonful of salt and a saltspoonful of pepper. Rub or brush the chicken with melted butter

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