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Chicken Pilau
From Mrs. Lincoln's Boston cook book, 1884
Serves 3
Presented as published in 1884. 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
448Calories
37 gProtein
11 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories448 kcal
Protein37 g
Carbohydrates11 g
Fiber2.6 g
Sugars5.6 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.8 g
Cholesterol138 mg
Sodium1464 mg
Potassium819 mg
Calcium78 mg
Iron4.2 mg
Magnesium52 mg
Phosphorus243 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C18 mg
Vitamin A54 mcg
Vitamin E0.4 mg
Vitamin K3.8 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)10 mg
Folate6.3 mcg
Choline101 mg
Caffeine0 mg
Water431 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 158. The excerpt below is the record exactly as published.
Chicken Pilau. Warm one pint of canned chicken^ or cold roast or boiled chicken., in one pint of water till the meat is very tender. Skim out the meat, and add to the^ liquor one pint of strained tomatoes. Season highly with salt., pepper., fine chopped onion., and curry or Chutney sauce. When boiling, add one cup of well-washed rice., and cook twenty minutes, or till the rice is soft. Add the pieces of chicken and half a cup of butter or cream
Cook this with the app: pantry check, scaling, and the assistant.