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Chicken en Casserole (Poulet en Casserole)
From Cookery for every household, 1914
Serves 1
Mushrooms or pieces of tomato may be added. Other birds can be cooked similarly.
Presented as published in 1914. 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
515Calories
36 gProtein
32 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories515 kcal
Protein36 g
Carbohydrates32 g
Fiber6.7 g
Sugars22 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium190 mg
Potassium1275 mg
Calcium157 mg
Iron2.2 mg
Magnesium80 mg
Phosphorus382 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C63 mg
Vitamin A73 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.9 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate147 mcg
Choline101 mg
Caffeine0 mg
Water519 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 444. The excerpt below is the record exactly as published.
Chicken en Casserole (Poulet en Casserole) 1 chicken. f doz. white onions. 1 cupful carrot and turnip. 1 or 2 sticks of celery, f pt. stock. 2 bay-leaves. Salt. Pepper
Cook this with the app: pantry check, scaling, and the assistant.