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Chicken with Rice and Saffron
From The home cook book, 1905
Serves 3
An Italian dish.
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
747Calories
24 gProtein
138 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories747 kcal
Protein24 g
Carbohydrates138 g
Fiber6.3 g
Sugars7.5 g
Total Fat14 g
Saturated Fat2.8 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.2 g
Cholesterol53 mg
Sodium242 mg
Potassium666 mg
Calcium87 mg
Iron8 mg
Magnesium77 mg
Phosphorus337 mg
Zinc3 mg
Copper0.6 mg
Manganese2.1 mg
Vitamin D0.2 mcg
Vitamin C90 mg
Vitamin A39 mcg
Vitamin E0.7 mg
Vitamin K7.8 mcg
Vitamin B60.8 mg
Vitamin B120.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate390 mcg
Choline62 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 74. The excerpt below is the record exactly as published.
CHICKEN WITH RICE AND SAFFRON AN ITALIAN DISH Boil a six-pound chicken with two minced onions, one minced red pepper, and two minced sweet peppers. Boil until the jchicken is very tender. After removing the chicken add one pound of rice to the boiling broth. Boil for thirty minutes until the rice absorbs almost all the broth. Stir in one tablespoon of butter, one can of French mushrooms, and the minced cooked giblets. Add one heaping tablespoon of saffron powder
Cook this with the app: pantry check, scaling, and the assistant.