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Chicken Saute
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
378Calories
32 gProtein
2 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories378 kcal
Protein32 g
Carbohydrates2.2 g
Fiber0.9 g
Sugars0.9 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium120 mg
Potassium358 mg
Calcium22 mg
Iron1.8 mg
Magnesium39 mg
Phosphorus266 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C8.7 mg
Vitamin A75 mcg
Vitamin E0.5 mg
Vitamin K6.3 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate20 mcg
Choline106 mg
Caffeine0 mg
Water124 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 27. The excerpt below is the record exactly as published.
Chicken Saute. — Cut up a can of chicken and pound the pieces with the potato masher till they are flat. Dust with salt and pepper, dredge with flour and fry, very slowly, in plenty of butter. Serve around a mound of mashed potatoes or green peas
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