Chicken with Oysters
From Joe Tilden's recipes for epicures, 1907
This method is also excellent for cooking a young turkey.
Presented as published in 1907. 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
1934Calories
117 gProtein
45 gCarbs
162 gFat
Full nutrition (34 nutrients)
Calories1934 kcal
Protein117 g
Carbohydrates45 g
Fiber0 g
Sugars7.8 g
Total Fat162 g
Saturated Fat64 g
Monounsaturated Fat34 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol1287 mg
Sodium1332 mg
Potassium2564 mg
Calcium930 mg
Iron59 mg
Magnesium277 mg
Phosphorus1751 mg
Zinc476 mg
Copper34 mg
Manganese3.6 mg
Vitamin D2.3 mcg
Vitamin C2.7 mg
Vitamin A386 mcg
Vitamin E12 mg
Vitamin K20 mcg
Vitamin B61.2 mg
Vitamin B12106 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)23 mg
Folate141 mcg
Choline1176 mg
Caffeine0 mg
Water1398 g
As published
This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 9. The excerpt below is the record exactly as published.
Chicken with Oysters Stuff a young chicken with oyster and a few bread crumbs, seasoned with salt, pepper and butter. Truss the fowl, place it in a tin pail 55 JOE TILDEN'S RECIPES FOR EPICURES with a tight cover. Stand the pail in a kettle of boiling water and leave on the fire one hour and a half. Remove the chicken and place in a dish. Pour the gravy into a saucepan, adding two dozen oysters, two hard boiled eggs chopped, a wine glass of cream and one ounce of butter, into which has been rubbed a teaspoonful of corn starch
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Cook this with the app: pantry check, scaling, and the assistant.