Chicken Fricassee
From English and French cookery, 1890
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
593Calories
46 gProtein
20 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories593 kcal
Protein46 g
Carbohydrates20 g
Fiber4.2 g
Sugars9.6 g
Total Fat35 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat7.5 g
Omega-30 g
Cholesterol500 mg
Sodium308 mg
Potassium870 mg
Calcium129 mg
Iron3.8 mg
Magnesium68 mg
Phosphorus512 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C17 mg
Vitamin A731 mcg
Vitamin E2 mg
Vitamin K11 mcg
Vitamin B61 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate97 mcg
Choline410 mg
Caffeine0 mg
Water375 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 56. The excerpt below is the record exactly as published.
Chicken Fricassee. — Cut the fowl into 6 pieces, reserving the gib- lets for stock. Pour cold water over, salt and boil. When cooked, take the pieces out of the broth, place in a colander, and wipe dry with a clean cloth. Return them to the saucepan, with some butter, an onion, a large carrot, sweet herbs, and a few peppercorns. When done, place in a colander, but keep hot. Run the broth through a sieve and boil it up, with a few mushrooms. Beat the yolks of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.