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Chicken Stewed with Biscuit
From Original White House Cookbook, 1887
Serves 1
This method ensures the biscuits remain light.
Presented as published in 1887. 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
542Calories
35 gProtein
22 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories542 kcal
Protein35 g
Carbohydrates22 g
Fiber0.8 g
Sugars1.1 g
Total Fat34 g
Saturated Fat9.5 g
Monounsaturated Fat14 g
Polyunsaturated Fat7.6 g
Cholesterol129 mg
Sodium409 mg
Potassium382 mg
Calcium136 mg
Iron3 mg
Magnesium43 mg
Phosphorus332 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C2.8 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)13 mg
Folate41 mcg
Choline101 mg
Caffeine0 mg
Water127 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 55. The excerpt below is the record exactly as published.
CHICKEN STEWED WITH BISCUIT. Take chickens, and make a fricassee; just before you are ready to dish it up, have ready two baking-tins of rich soda or baking-powder biscuits
Cook this with the app: pantry check, scaling, and the assistant.