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Chicken Fricassee
From The new home cook book, 1896
Serves 2
Oysters are an addition.
Presented as published in 1896. 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
562Calories
23 gProtein
48 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories562 kcal
Protein23 g
Carbohydrates48 g
Fiber1.6 g
Sugars2.3 g
Total Fat30 g
Saturated Fat8.3 g
Monounsaturated Fat13 g
Polyunsaturated Fat7.2 g
Cholesterol67 mg
Sodium700 mg
Potassium344 mg
Calcium272 mg
Iron3.9 mg
Magnesium40 mg
Phosphorus304 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C1.6 mg
Vitamin A35 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.9 mg
Folate70 mcg
Choline51 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 38. The excerpt below is the record exactly as published.
CHICKEN FRICASSEE. Sarah Page, Albany, No Yo Cut up the chickens and put on the fire in a kettle with cold water sufficient to cover, add a little salt or salt pork sliced, if you like ; boil until tender, and cut up and put in a part of a head of celery. When tender have ready hot baking-powder biscuits
Cook this with the app: pantry check, scaling, and the assistant.