gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chickens A la Daube
From Virginia Cookery-book, 1884
Serves 1
Presented as published in 1884. 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
801Calories
63 gProtein
17 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories801 kcal
Protein63 g
Carbohydrates17 g
Fiber0.3 g
Sugars12 g
Total Fat51 g
Saturated Fat15 g
Monounsaturated Fat21 g
Polyunsaturated Fat11 g
Cholesterol255 mg
Sodium246 mg
Potassium662 mg
Calcium42 mg
Iron3.2 mg
Magnesium69 mg
Phosphorus505 mg
Zinc4.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C7.6 mg
Vitamin A139 mcg
Vitamin E1.1 mg
Vitamin K5.1 mcg
Vitamin B61.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)23 mg
Folate23 mcg
Choline206 mg
Caffeine0 mg
Water232 g
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 73. The excerpt below is the record exactly as published.
Chickens A la Daube. Roast two half- grown chickens; cut off the legs and wings; pull the breast from each side entire; take the skin from all the pieces ; lay it in the dish ; and cover it with jelly
Cook this with the app: pantry check, scaling, and the assistant.