Chicken Fricassee
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
569Calories
41 gProtein
23 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories569 kcal
Protein41 g
Carbohydrates23 g
Fiber0 g
Sugars12 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol157 mg
Sodium212 mg
Potassium708 mg
Calcium321 mg
Iron2.4 mg
Magnesium67 mg
Phosphorus513 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.7 mcg
Vitamin C2.7 mg
Vitamin A148 mcg
Vitamin E0.6 mg
Vitamin K2.6 mcg
Vitamin B60.8 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate35 mcg
Choline145 mg
Caffeine0 mg
Water328 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 25. The excerpt below is the record exactly as published.
Boil chicken until almo.st tender, then take out carefully and roll in beaten eggs and cracker crumbs which have been .salted. Fry in butter until a nice brown. Some roll chicken in flour and fry in butter until done They are nice droppe.l in deep hot fat, then taken out and put into a hot dish and seasoned. CHICKEN FRICASEE. B(dl, season and skim chicken until tender, then make a gravy with two tablespoonfuls of Hour, rubbed in milk
Cook this with the app: pantry check, scaling, and the assistant.