Chicken with Rice
From The Common sense recipe book, 1898
Presented as published in 1898. 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
1233Calories
58 gProtein
173 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories1233 kcal
Protein58 g
Carbohydrates173 g
Fiber2.8 g
Sugars14 g
Total Fat44 g
Saturated Fat8.9 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.5 g
Cholesterol173 mg
Sodium804 mg
Potassium1186 mg
Calcium77 mg
Iron3.1 mg
Magnesium115 mg
Phosphorus615 mg
Zinc5.5 mg
Copper0.8 mg
Manganese2 mg
Vitamin D0.3 mcg
Vitamin C15 mg
Vitamin A74 mcg
Vitamin E0.7 mg
Vitamin K4.1 mcg
Vitamin B61.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)22 mg
Folate62 mcg
Choline154 mg
Caffeine0 mg
Water704 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 35. The excerpt below is the record exactly as published.
Cut up a spring chicken as for fricassee, and put it on the stove in a saucepan with a tablespoonful of butter and a minced onion. When the pieces are lightly browned, which should be in about ten minutes, add.a gill of tomato liquor and a pint of weak chicken stock, which should have been made from the neck, feet, giblets and wingtips of the fowls. Bring this to a boil. Wash and pick over a cupful of raw rice
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