Chicken Pilau
From The Stag Cook Book: Written for Men by Men, 1922
A variation may be made by substituting broken spaghetti or vermicelli for the rice.
Presented as published in 1922. 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
1661Calories
57 gProtein
284 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories1661 kcal
Protein57 g
Carbohydrates284 g
Fiber4.6 g
Sugars0.4 g
Total Fat28 g
Saturated Fat8 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.1 g
Cholesterol128 mg
Sodium137 mg
Potassium729 mg
Calcium118 mg
Iron17 mg
Magnesium123 mg
Phosphorus658 mg
Zinc6.1 mg
Copper0.9 mg
Manganese3.9 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.9 mg
Vitamin K2.9 mcg
Vitamin B61.2 mg
Vitamin B120.5 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)26 mg
Folate830 mcg
Choline122 mg
Caffeine0 mg
Water153 g
As published
This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 23. The excerpt below is the record exactly as published.
CHICKEN PILAU ^*Get a fat hen — the fatter the better** Because this recipe comes from a Southern cook, there are no accurate measurements. Sam would always recommend a "fat hen" — "the fatter the better," and " 'nough rice and plenty of pepper." This I know: The chicken is cut up and boiled in the water until tender. Should be cooked in a good sized flat bottom kettle. When the chicken is tender there should be enough of the stock to come up well around it, but not to cover it. Then put in with the chicken about a scant pint of well washed rice. This should be stirred ONCE, Sam says, and allowed to steam slowly an hour. Use plenty of pepper to season and salt to taste
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