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Chicken with Red Peppers
From The home 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
675Calories
51 gProtein
27 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories675 kcal
Protein51 g
Carbohydrates27 g
Fiber3.1 g
Sugars12 g
Total Fat47 g
Saturated Fat13 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.8 g
Omega-30 g
Cholesterol213 mg
Sodium219 mg
Potassium954 mg
Calcium216 mg
Iron2.9 mg
Magnesium83 mg
Phosphorus534 mg
Zinc4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.6 mcg
Vitamin C79 mg
Vitamin A136 mcg
Vitamin E0.8 mg
Vitamin K4.1 mcg
Vitamin B61.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate72 mcg
Choline172 mg
Caffeine0 mg
Water441 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 73. The excerpt below is the record exactly as published.
CHICKEN WITH RED PEPPERS This is a Spanish receipt. It is good for using up left-over chicken. Boil three large red peppers until tender. Take out and throw away the seeds in which lie the strength of the peppers, add an onion, and chop fine with the peppers. 132 THE HOME COOK BOOK Mix two teaspoons of flour with two of butter, thin with half a cup or a small cup of milk. Bring to boil together with the minced peppers and add a cup of chicken chopped fine
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