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Chicken (Italian Style)
From The national course in home economics, 1917
Serves 2
Mrs. Del Nero
Presented as published in 1917. 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
506Calories
32 gProtein
47 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories506 kcal
Protein32 g
Carbohydrates47 g
Fiber1.4 g
Sugars11 g
Total Fat26 g
Saturated Fat6.8 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol101 mg
Sodium447 mg
Potassium692 mg
Calcium177 mg
Iron1.8 mg
Magnesium65 mg
Phosphorus397 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.3 mcg
Vitamin C1.8 mg
Vitamin A76 mcg
Vitamin E0.4 mg
Vitamin K1.8 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)10 mg
Folate25 mcg
Choline94 mg
Caffeine0 mg
Water387 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 79. The excerpt below is the record exactly as published.
CHICKEN. (Italian Style.) Boil a whole chicken till tender in lightly salted water. While cock- ing dip out into a granite kettle a pint of the broth and put with it one sliced onion, a tablespoon of butter, salt and pepper, and one-half of a cup of macaroni broken into tiny pieces. Cook till water has "nearly boiled away, then add one cup of milk
Cook this with the app: pantry check, scaling, and the assistant.