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Chicken en Casserole I
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
587Calories
30 gProtein
18 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories587 kcal
Protein30 g
Carbohydrates18 g
Fiber5.4 g
Sugars4.9 g
Total Fat44 g
Saturated Fat5.1 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol40 mg
Sodium2086 mg
Potassium1045 mg
Calcium68 mg
Iron2.1 mg
Magnesium60 mg
Phosphorus340 mg
Zinc3.1 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C38 mg
Vitamin A815 mcg
Vitamin E0.8 mg
Vitamin K13 mcg
Vitamin B60.9 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.4 mg
Folate87 mcg
Choline39 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 144. The excerpt below is the record exactly as published.
CHICKEN EN CASSEROLE I 2 small young chickens, cut in pieces for serving Salt, pepper Melted butter 1% cup carrots, cut in strips 1 tablespoon finely chopped onion 4 thin slices bacon, cut in narrow strips 14% cups Brown Sauce (p. 196) 28 cup potato balls
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