Chicken Richauff
From Hilda's "where is it?" of recipes, 1891
Sufficient for eight people.
Presented as published in 1891. 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
797Calories
21 gProtein
154 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories797 kcal
Protein21 g
Carbohydrates154 g
Fiber2.5 g
Sugars12 g
Total Fat9 g
Saturated Fat4.9 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol29 mg
Sodium123 mg
Potassium590 mg
Calcium354 mg
Iron7.9 mg
Magnesium75 mg
Phosphorus452 mg
Zinc3 mg
Copper0.4 mg
Manganese2 mg
Vitamin D2.3 mcg
Vitamin C0.7 mg
Vitamin A80 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.7 mg
Folate411 mcg
Choline54 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 13. The excerpt below is the record exactly as published.
CHICKEN RiCHAUFF^. (Mrs. Cloete's.) Take the remains of either roast or boiled fowl, cut Into joints. Make a stock of the bones. Thicken with a little maizena, a piece of fresh butter, salt, pepper, a pinch of sugar, one bay leaf, and a teaspoonful of tomato sauce. Put the chicken in, stew slowly for half an hour. Boil some rice in milk
Cook this with the app: pantry check, scaling, and the assistant.