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Chicken with Rice
From San Rafael cook book, 1906, 1906
Serves 1
Presented as published in 1906. 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
1073Calories
46 gProtein
156 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories1073 kcal
Protein46 g
Carbohydrates156 g
Fiber4.9 g
Sugars6.6 g
Total Fat38 g
Saturated Fat7.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Cholesterol159 mg
Sodium135 mg
Potassium747 mg
Calcium105 mg
Iron9.5 mg
Magnesium94 mg
Phosphorus500 mg
Zinc4.4 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D0.3 mcg
Vitamin C14 mg
Vitamin A70 mcg
Vitamin E0.7 mg
Vitamin K3.3 mcg
Vitamin B61.1 mg
Vitamin B120.5 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)19 mg
Folate449 mcg
Choline121 mg
Caffeine0 mg
Water269 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 22. The excerpt below is the record exactly as published.
CHICKEN WITH RICE— Mrs. L. A. Lancel. Boil a chicken with a little salt, pepper, parsley and celery. "When done, strain stock onto one cup of rice and boil until done. Brown a ■big tablespoon of but|ter in) a frying pan put your chicken in it anidi l)rown thoroughly. Cut up fine, a good sized onion
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