Chinese Chicken
From 365 foreign dishes, 1908
Presented as published in 1908. 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
426Calories
33 gProtein
14 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories426 kcal
Protein33 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat26 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium125 mg
Potassium540 mg
Calcium53 mg
Iron1.8 mg
Magnesium49 mg
Phosphorus293 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C14 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K3.2 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate39 mcg
Choline111 mg
Caffeine0 mg
Water246 g
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 1. The excerpt below is the record exactly as published.
Chinese Chicken. Cat a fat chicken into pieces at the joints; season with all kinds of condimeots ; then put in a deep saucepan. Add some chopped ham, a few sliced bamboo sprouts, i chopped onion and a handful of walnuts. Cover with hot water and let stew slowly until tender. Add some Chinese sauce and paisley. Serve with shredded pineapple
Cook this with the app: pantry check, scaling, and the assistant.