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Chicken in Casserole, No. 2
From Around-the-world cook book, 1913
Serves 2
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
662Calories
23 gProtein
19 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories662 kcal
Protein23 g
Carbohydrates19 g
Fiber1.8 g
Sugars3 g
Total Fat55 g
Saturated Fat28 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.9 g
Cholesterol184 mg
Sodium183 mg
Potassium610 mg
Calcium102 mg
Iron2.6 mg
Magnesium44 mg
Phosphorus287 mg
Zinc2 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C22 mg
Vitamin A56 mcg
Vitamin E0.4 mg
Vitamin K14 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.4 mg
Folate49 mcg
Choline70 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 29. The excerpt below is the record exactly as published.
CHICKEN IN CASSEROLE, NO. 2 Chicken (about 41^ pounds), 1, Fresh mushrooms, 2 cupsful, Cooked peas, % cupful, Salt and pepper, 84 AROUND-THE-WORLD COOK BOOK MEATS Butter and flour, Cream, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.