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Chicken Fricassee
From The new practical housekeeping, 1890
Serves 6
Presented as published in 1890. 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
163Calories
6 gProtein
34 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories163 kcal
Protein5.7 g
Carbohydrates34 g
Fiber5.4 g
Sugars14 g
Total Fat3.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol7.6 mg
Sodium132 mg
Potassium563 mg
Calcium76 mg
Iron1 mg
Magnesium35 mg
Phosphorus117 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A84 mcg
Vitamin E0.1 mg
Vitamin K2.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate67 mcg
Choline27 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 461. The excerpt below is the record exactly as published.
Chicken Fricassee, — Cut up and cook in boiling water, skin eide down until tender with a small carrot pared and left whole, and one dozen small onions, peeled ; then take up and keep hot while 536 POULTRY. gravy is made ; strain out vegetables, and let broth boil'; mix tablespoon butter and two of flour together over the fire until a smooth paste ; then gradually add a pint Chicken FricM^. ai^<i » half of the broth, stirring the gravy with an egg whip until quite smooth ; season to taste with salt and pepper, and dish on hot platter; a half can mushrooms
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