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Chicken Fricassee à l'Américaine
From European and American cuisine, 1914
Serves 4
Serve over toast.
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
329Calories
9 gProtein
2 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories329 kcal
Protein8.9 g
Carbohydrates1.5 g
Fiber0 g
Sugars0 g
Total Fat34 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.3 g
Cholesterol56 mg
Sodium1783 mg
Potassium102 mg
Calcium7.2 mg
Iron0.6 mg
Magnesium9.7 mg
Phosphorus76 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0.7 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.3 mg
Folate6 mcg
Choline30 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 243. The excerpt below is the record exactly as published.
Chicken Fricassee h, L'Amfiricaine.— Gut a well-cleaned chicken of 3 or 4 pounds into 10 pieces ; place them in a sauce- pan, cover with boiling water; add 4 ounces salt pork cut into slices, Yt tablespoonful salt, cover and boil till tender. Shortly be- fore serving, mix 1 tablespoonful butter with 1 tablespoonful flour ; add a little of the chicken broth to the butter and flour ; then add it to the chicken, cook 10 minutes, and serve. Or lay 6 slices of toast on a hot dish, and pour the fricassee over it. Chicken Fricassee k L'AlIemande.— Clean, wash, and cut a nice plump chicken of 3 pounds into 8 pieces ; season with 1 even tablespoonful salt
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