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Chicken Stew (Spanish Style)

Name: Chicken Stew (Spanish Style)
Yield: 1 servings
Ingredients: one good size chicken; two tablespoons of the best olive oil; one onion, chopped fine; one clove garlic; season with salt; pepper; enough flour to brown; one can tomatoes; a little sugar to taste

From The Times cook book, no. 2, 1905

Serves 1

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

423Calories

34 gProtein

12 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories423 kcal

Protein34 g

Carbohydrates12 g

Fiber1.6 g

Sugars3.2 g

Total Fat26 g

Saturated Fat12 g

Monounsaturated Fat29 g

Polyunsaturated Fat8.1 g

Omega-30.2 g

Cholesterol128 mg

Sodium125 mg

Potassium616 mg

Calcium32 mg

Iron2.3 mg

Magnesium49 mg

Phosphorus287 mg

Zinc2.5 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0.3 mcg

Vitamin C20 mg

Vitamin A120 mcg

Vitamin E1.2 mg

Vitamin K12 mcg

Vitamin B60.7 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)13 mg

Folate41 mcg

Choline110 mg

Caffeine0 mg

Water230 g

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 3. The excerpt below is the record exactly as published.

CHICKEN STEW (SPANISH STYLE.) Mrs. B. Maguire, No. 506% West First street, Los AngeJes — Cut in pieces one good size chicken; have a deep sauce pan hot with two tablespoons of the best olive oil. Fry together one onion, chopped fine, one clove garlic, season with salt, pepper, enough flour to brown; add one can tomatoes with a little sugar to taste

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