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Chicken for an Invalid
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Chicken can also be braised in vegetable stock.
Presented as published in 1898. 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
135Calories
11 gProtein
4 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories135 kcal
Protein11 g
Carbohydrates4.2 g
Fiber0 g
Sugars1.9 g
Total Fat7.9 g
Saturated Fat2.2 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1.6 g
Cholesterol35 mg
Sodium201 mg
Potassium206 mg
Calcium8.3 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus95 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.9 mg
Vitamin A19 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.8 mg
Folate8.5 mcg
Choline36 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 300. The excerpt below is the record exactly as published.
Chicken for an Invalid.— Steam the Chicken for two hours and a half. Cut off the fillets, and use these only for the Invalid. A few little slices can be laid on a buttered baking-tin, covered with a buttered paper, and just warmed through in the oven. Or the Chicken can be minced very finely, and warmed up, a little at a time, in broth made from the bones and giblets of the Chicken. If allowed, the Chicken can be braised in vegetable stock, constantly basted with the broth, and a fillet or a slice of a fillet served as soon as the Chicken is taken out of the braising-pan. Solid Broth. — ( Family Recipe.) — Wipe a knuckle of veal clean, cut it into small pieces, and simmer it in four quarts of water. When it comes to a strong jelly, strain. Next day simmer it again for a short time, and take off all fat. Put the jelly into either a silver stewpan or a china dish, set upon a pot of boiling water. Keep the water boiling. Stir the jelly now and then a little, till it becomes as thick as bird lime (which you 436 FOOD AND DRINK FOR INVALIDS may try upon a plate with a spoon). Then put the Solid Broth into a small jar. (The liquid will be reduced from four quarts to about a pint. Any simple flavouring can be added during the final simmering, such as a few herbs or a little celery seed, securely fastened in a muslin bag.) In the original recipe four knuckles of veal and twelve quarts of water made one pint of Solid Broth. Chicken Broth. — Roast a Chicken
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Cook this with the app: pantry check, scaling, and the assistant.