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Chicken Stew With Baked Dumplings
From The new Annie Dennis cook book, 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
375Calories
32 gProtein
2 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories375 kcal
Protein32 g
Carbohydrates2 g
Fiber0 g
Sugars0 g
Total Fat29 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol138 mg
Sodium120 mg
Potassium326 mg
Calcium20 mg
Iron1.7 mg
Magnesium35 mg
Phosphorus254 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate14 mcg
Choline101 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 83. The excerpt below is the record exactly as published.
Chicken Stew With Baked Dumplings Prepare for cooking one or more young chickens; cut up as for frying ; put in a cooking vessel and cover with hot water, salted. Boil until tender, then thicken with a teaspoonful of flour rubbed together with a dessertspoonful of butter ; add a good pinch of pepper
Cook this with the app: pantry check, scaling, and the assistant.