Chicken Fricassee
From Council cook book, 1908
Duck can be prepared similarly.
Presented as published in 1908. 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
495Calories
36 gProtein
31 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories495 kcal
Protein36 g
Carbohydrates31 g
Fiber9 g
Sugars6.5 g
Total Fat27 g
Saturated Fat7.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol128 mg
Sodium130 mg
Potassium873 mg
Calcium164 mg
Iron4.3 mg
Magnesium92 mg
Phosphorus333 mg
Zinc2.8 mg
Copper0.5 mg
Manganese3.4 mg
Vitamin D0.3 mcg
Vitamin C14 mg
Vitamin A76 mcg
Vitamin E0.8 mg
Vitamin K44 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate43 mcg
Choline113 mg
Caffeine0 mg
Water252 g
As published
This recipe was extracted from Council cook book (1908), page 21. The excerpt below is the record exactly as published.
Chicken Fricassee. Cut the chicken in pieces. Cover with water and season with salt, pepper, onion, and a little garlic. Let boil until tender. Remove the chicken to a plat- ter and take oflf fat from gravy. Take a large spoon of soup fat and when hot stir in a spoon of flour. Then stir in the chicken gravy, also a handful of parsley chopped very fine
Cook this with the app: pantry check, scaling, and the assistant.