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Chicken Supreme
From The household cook book, 1902
Serves 1
Fillets can also be stewed in water and served with Bechamel sauce.
Presented as published in 1902. 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
731Calories
63 gProtein
0 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories731 kcal
Protein63 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat51 g
Saturated Fat15 g
Monounsaturated Fat21 g
Polyunsaturated Fat11 g
Cholesterol255 mg
Sodium238 mg
Potassium643 mg
Calcium37 mg
Iron3.1 mg
Magnesium68 mg
Phosphorus500 mg
Zinc4.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C5.4 mg
Vitamin A139 mcg
Vitamin E1 mg
Vitamin K5.1 mcg
Vitamin B61.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)23 mg
Folate20 mcg
Choline203 mg
Caffeine0 mg
Water224 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 117. The excerpt below is the record exactly as published.
CHICKEN SUPREME.— First skin, then carefully cut the breast meat from 2 full grown chickens; divide each side of the breast meat into 2 long fillets — this will give 8 pieces, and is sufficient for a party of that number; flatten them by rolling with the rolling-pin until they are about an inch thick, then broil over a clear coal fire until they are thoroughly done and well browned; sprinkle with salt and white pepper, xDlace on a hot platter, and spread with butter. Gar- nish with parsley, and serve with currant jelly
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