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Chicken Stew
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
18Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein0.9 g
Carbohydrates3.9 g
Fiber1.2 g
Sugars2.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5 mg
Potassium229 mg
Calcium12 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A40 mcg
Vitamin E0.5 mg
Vitamin K7.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline6.2 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 194. The excerpt below is the record exactly as published.
a qt. of water; when 'boiling add to the chicken with another qr. of water, 3 or 4 tomatoes, skins removed, Yz small pod of red pepper, y^ of a bay leaf, 2 sprigs of thyme, and a little salt; let simmer, covered, very slowly, until the fowl is cooked, adding more water, if needed, also salt. In serving, add a spoon of boiled rice
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