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Chicken Stew
From The Henderson cook book, 1914
Serves 1
Presented as published in 1914. 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
582Calories
14 gProtein
97 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories582 kcal
Protein14 g
Carbohydrates97 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.5 g
Cholesterol13 mg
Sodium2921 mg
Potassium171 mg
Calcium27 mg
Iron7.1 mg
Magnesium34 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline6.8 mg
Caffeine0 mg
Water62 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 15. The excerpt below is the record exactly as published.
CHICKEN STEW. Disjoint the chicken, cover with cold water with teaspoon salt and cook until tender. Make pastry of 1 cup flour, ^4 teaspoon salt, 1 tablespoon lard, enough water to make stiff dongh
Cook this with the app: pantry check, scaling, and the assistant.