Chicken Satsuma—Japanese

Name: Chicken Satsuma—Japanese
Ingredients: Place a tender chicken, cut in small pieces; with a carrot; a parsnip; and a potato

From Pan-Pacific cook book, 1915

Do not use salt or butter.

Presented as published in 1915. 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

593Calories

37 gProtein

51 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories593 kcal

Protein37 g

Carbohydrates51 g

Fiber10 g

Sugars15 g

Total Fat26 g

Saturated Fat7.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.6 g

Cholesterol128 mg

Sodium170 mg

Potassium1644 mg

Calcium101 mg

Iron3.4 mg

Magnesium98 mg

Phosphorus419 mg

Zinc3.1 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D0.3 mcg

Vitamin C48 mg

Vitamin A571 mcg

Vitamin E0.9 mg

Vitamin K13 mcg

Vitamin B61.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)14 mg

Folate128 mcg

Choline125 mg

Caffeine0 mg

Water362 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 56. The excerpt below is the record exactly as published.

CHICKEN SATSUMA— JAPANESE Place a tender chicken, cut in small pieces, in a deep iron pot with a carrot, a parsnip and a potato

Cook this with the app: pantry check, scaling, and the assistant.