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Chicken en Casserole
From Selection and preparation of food, 1907
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
601Calories
37 gProtein
52 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories601 kcal
Protein37 g
Carbohydrates52 g
Fiber5.2 g
Sugars6.6 g
Total Fat27 g
Saturated Fat7.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat6 g
Cholesterol128 mg
Sodium662 mg
Potassium604 mg
Calcium205 mg
Iron18 mg
Magnesium63 mg
Phosphorus327 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C14 mg
Vitamin A70 mcg
Vitamin E0.6 mg
Vitamin K3.2 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)16 mg
Folate103 mcg
Choline117 mg
Caffeine0 mg
Water438 g
As published
This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 13. The excerpt below is the record exactly as published.
Chicken en Casserole. Dress, clean, and cut a chicken in pieces. Roll in flour and saute until the outside is browned in fat in which one small onion has been cooked. Transfer to a heated casse- role, add a few pieces each of celery
Cook this with the app: pantry check, scaling, and the assistant.