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Chicken en Casserole
From The bride's cook book, 1915
Serves 2
If small casserole dishes are used, allow one chicken per dish.
Presented as published in 1915. 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
608Calories
27 gProtein
12 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein27 g
Carbohydrates12 g
Fiber3 g
Sugars1.5 g
Total Fat47 g
Saturated Fat11 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol40 mg
Sodium1837 mg
Potassium755 mg
Calcium42 mg
Iron1.8 mg
Magnesium48 mg
Phosphorus291 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C30 mg
Vitamin A190 mcg
Vitamin E0.6 mg
Vitamin K4.9 mcg
Vitamin B60.7 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.2 mg
Folate65 mcg
Choline32 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 57. The excerpt below is the record exactly as published.
CHICKEN EN CASSEROLE Cut two small, young chickens in pieces for serving. Season with salt and pepper, brush over with melted butter substitute and bake in a casserole dish twelve minutes. Parboil one-third cup carrots cut in strips five minutes, drain, and fry with one tablespoon finely chopped onion and four thin slices bacon cut in narrow strips. Add one and one-third cups brown sauce and two- thirds cup potato balls. Add to chicken, with three tablespoons Sherry wine
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