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Chicken Pilaff
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
631Calories
39 gProtein
59 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein39 g
Carbohydrates59 g
Fiber11 g
Sugars4.6 g
Total Fat28 g
Saturated Fat7.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.2 g
Omega-30 g
Cholesterol128 mg
Sodium10822 mg
Potassium1142 mg
Calcium296 mg
Iron20 mg
Magnesium113 mg
Phosphorus355 mg
Zinc3 mg
Copper0.5 mg
Manganese3.5 mg
Vitamin D0.3 mcg
Vitamin C14 mg
Vitamin A76 mcg
Vitamin E0.8 mg
Vitamin K44 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)16 mg
Folate74 mcg
Choline110 mg
Caffeine0 mg
Water401 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 46. The excerpt below is the record exactly as published.
Chicken Pilaff. — Clean and cut up one can of chicken. Cover with boiling water, season with salt and pepper, and cook till nearly done. Add half a cup of well washed rice to the chicken and cook till the rice is done. Make a tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.