Chicken Fricassee
From Foods and household management, 1914
Presented as published in 1914. 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
973Calories
49 gProtein
41 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories973 kcal
Protein49 g
Carbohydrates41 g
Fiber0 g
Sugars7.5 g
Total Fat67 g
Saturated Fat19 g
Monounsaturated Fat29 g
Polyunsaturated Fat14 g
Cholesterol171 mg
Sodium813 mg
Potassium894 mg
Calcium42 mg
Iron4.6 mg
Magnesium64 mg
Phosphorus439 mg
Zinc3.3 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C3.7 mg
Vitamin A138 mcg
Vitamin E2 mg
Vitamin K4.7 mcg
Vitamin B60.9 mg
Vitamin B120.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)22 mg
Folate85 mcg
Choline153 mg
Caffeine0 mg
Water566 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 115. The excerpt below is the record exactly as published.
Chicken fricassee. — Clean and cut up a fowl. Cover with boiling water and let boil 5 minutes. Simmer until meat is tender. Remove chicken from kettle and place pieces in hot, greased frying pan. Saut6 until browned. Put on platter. Melt 4 tablespoonfuls chicken fat in pan. Add 4 tablespoon- fuls flour. Stir and let bubble up. Add 2 cups chicken stock
Cook this with the app: pantry check, scaling, and the assistant.