Chickens with Dumplings
From The Warrenton cook book, 1951
Presented as published in 1951. 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
2418Calories
80 gProtein
338 gCarbs
83 gFat
Full nutrition (34 nutrients)
Calories2418 kcal
Protein80 g
Carbohydrates338 g
Fiber0.6 g
Sugars29 g
Total Fat83 g
Saturated Fat26 g
Monounsaturated Fat32 g
Polyunsaturated Fat14 g
Omega-30.1 g
Cholesterol296 mg
Sodium5933 mg
Potassium1957 mg
Calcium1240 mg
Iron26 mg
Magnesium190 mg
Phosphorus1354 mg
Zinc6.3 mg
Copper1.1 mg
Manganese3.2 mg
Vitamin D7 mcg
Vitamin C1.4 mg
Vitamin A301 mcg
Vitamin E3 mg
Vitamin K7.2 mcg
Vitamin B61 mg
Vitamin B122.5 mcg
Thiamin (B1)4 mg
Riboflavin (B2)3.1 mg
Niacin (B3)39 mg
Folate662 mcg
Choline290 mg
Caffeine0 mg
Water1075 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 14. The excerpt below is the record exactly as published.
CHICKENS WITH DUMPLINGS 1 stewing chicken cut in 6 T. chicken fat pieces and stewed 37 tor6) Pefiour 3 to 4 c. broth Salt and pepper Remove pieces of chicken from the broth and keep them hot. Skim fat from broth. Blend fat and flour, stir in several spoonsful of the broth, and pour the mixture into the rest of the broth, stirring con- stantly. Cook this gravy until it is slightly thickened. Season to taste. Dumplings 3, ¢c. sifted flour 1 egg 2% t. baking powder 1% ¢c. milk Y, t. salt
Cook this with the app: pantry check, scaling, and the assistant.