Italiandinner
Chicken in Marsala
From Bohemian San Francisco, 1914
Serve on a hot plate.
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
570Calories
38 gProtein
32 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories570 kcal
Protein38 g
Carbohydrates32 g
Fiber5.8 g
Sugars12 g
Total Fat32 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Cholesterol143 mg
Sodium2749 mg
Potassium1157 mg
Calcium78 mg
Iron5 mg
Magnesium103 mg
Phosphorus424 mg
Zinc3.8 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C14 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)14 mg
Folate31 mcg
Choline145 mg
Caffeine0 mg
Water575 g
As published
This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 28. The excerpt below is the record exactly as published.
Cut a spring chicken into pieces. Place these in a pan con- taining hot olive oil, and season with salt and pepper. Turn the chicken until it is thoroughly browned, nxjirvv^'-M and add finely chopped green peppers. Let at a it cook awhile then add a finely chopped rrvM rw^nn clove of garlic and a little sage. Put in a LEON D ORO small glass of Marsala wine, tomato sauce and French mushrooms and let simmer for ten minutes. Before taking from the pan add half a tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.