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Chicken Stew
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Cooking time may vary according to the age of the chicken.
Presented as published in 1907. 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
292Calories
9 gProtein
2 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories292 kcal
Protein9.1 g
Carbohydrates2.2 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat14 g
Monounsaturated Fat7 g
Polyunsaturated Fat1.4 g
Cholesterol92 mg
Sodium42 mg
Potassium137 mg
Calcium41 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus96 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate2.6 mcg
Choline25 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 192. The excerpt below is the record exactly as published.
Chicken Stew Joint and boil for 2 0 minutes on the stove. Lift out the chicken and add a cup of cream, enough flour to thicken slightly, salt and pepper to season. Stir until it boils, add the chicken, boil 10 minutes again, then put into hay box for 3 hours or longer, according to age. Old Chicken Fried With the aid of the hay box one can have fried chicken any morning for breakfast, even from the =dest hen on the place. Joint, add boiling water to cover, salt to season
Cook this with the app: pantry check, scaling, and the assistant.