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Chicken in Casserole, No. 1
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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
204Calories
18 gProtein
16 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories204 kcal
Protein18 g
Carbohydrates16 g
Fiber3.3 g
Sugars8.4 g
Total Fat11 g
Saturated Fat2.3 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat2 g
Cholesterol43 mg
Sodium245 mg
Potassium982 mg
Calcium32 mg
Iron2 mg
Magnesium39 mg
Phosphorus293 mg
Zinc1.9 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C9.5 mg
Vitamin A145 mcg
Vitamin E0.3 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate55 mcg
Choline76 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 28. The excerpt below is the record exactly as published.
CHICKEN IN CASSEROLE, NO. 1 Chicken, 1, Butter, 1 tablespoon, Carrot, 1, Onion, 1, Consomme, or stock, 1 pint. Sherry, 1 tablespoon. Mushrooms, 1 dozen, Thyme, 1 sprig. Bay leaf, 2, Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.