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Chicken Fricassee
From The household cook book, 1902
Serves 1
If old fowls are used, they will need longer stewing than chicken—3 or 4 hours being none too much.
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
938Calories
78 gProtein
14 gCarbs
83 gFat
Full nutrition (34 nutrients)
Calories938 kcal
Protein78 g
Carbohydrates14 g
Fiber0 g
Sugars0.4 g
Total Fat83 g
Saturated Fat18 g
Monounsaturated Fat25 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol690 mg
Sodium422 mg
Potassium913 mg
Calcium119 mg
Iron5.7 mg
Magnesium89 mg
Phosphorus728 mg
Zinc5.9 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D2.7 mcg
Vitamin C5.4 mg
Vitamin A299 mcg
Vitamin E2.1 mg
Vitamin K5.4 mcg
Vitamin B61.4 mg
Vitamin B121.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)24 mg
Folate92 mcg
Choline497 mg
Caffeine0 mg
Water345 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 114. The excerpt below is the record exactly as published.
CHICKEN FRICASSEE— Take 2 young chickens, cut them up, put them in a stew-pan, merely cover with cold water, cover with the pan, and stew until tender; then season with salt and pepper, and 2 tablespoons of butter, A little celery can be added if liked. Add 2 tablespoons of flour, wet with a little milk or water, and the well beaten yolks of 2 eggs
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