gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chicken Roasted French Fashion
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Be careful not to pour butter over the chicken.
Presented as published in 1898. 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
428Calories
34 gProtein
0 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein34 g
Carbohydrates0 g
Fiber0 g
Sugars0.1 g
Total Fat32 g
Saturated Fat9.3 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.4 g
Omega-30 g
Cholesterol138 mg
Sodium239 mg
Potassium353 mg
Calcium20 mg
Iron1.6 mg
Magnesium36 mg
Phosphorus276 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C2.7 mg
Vitamin A71 mcg
Vitamin E0.6 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline109 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 181. The excerpt below is the record exactly as published.
Chicken Roasted French Fashion.— When the chicken is trussed leave on the neck. Bend the neck so as to close the opening from which the crop was drawn out, and press it well inside the bird. Weigh the liver, and add to it an equal weight of bacon. Fasten the chicken together with string, and hang it like a bundle to the bottle-jack, neck downwards. Baste it continually with butter
Cook this with the app: pantry check, scaling, and the assistant.