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Chicken Southern Style
From Superior cook book, 1905
Serves 2
Recipe by Mrs. Thomas Peltow.
Presented as published in 1905. 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
641Calories
20 gProtein
15 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories641 kcal
Protein20 g
Carbohydrates15 g
Fiber1.2 g
Sugars3.7 g
Total Fat55 g
Saturated Fat28 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.7 g
Cholesterol184 mg
Sodium84 mg
Potassium398 mg
Calcium82 mg
Iron1.2 mg
Magnesium38 mg
Phosphorus234 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C1.4 mg
Vitamin A35 mcg
Vitamin E0.3 mg
Vitamin K4.1 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.9 mg
Folate11 mcg
Choline51 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 17. The excerpt below is the record exactly as published.
Chicken Southern Style. Cut up and steam a fat young chicken in the usual way. cook 1 can corn in a lup of cream, thicken with 1 tahlespoon of tlour and season with salt
Cook this with the app: pantry check, scaling, and the assistant.