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Country Captain
From The King's College Hospital book of cooking recipes, 1907
Serves 3
Can also use veal, kid, turkey, duck, or goose.
Presented as published in 1907. 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
1549Calories
13 gProtein
15 gCarbs
160 gFat
Full nutrition (34 nutrients)
Calories1549 kcal
Protein13 g
Carbohydrates15 g
Fiber4.4 g
Sugars7.4 g
Total Fat160 g
Saturated Fat47 g
Monounsaturated Fat68 g
Polyunsaturated Fat37 g
Omega-30 g
Cholesterol197 mg
Sodium1446 mg
Potassium387 mg
Calcium48 mg
Iron1.4 mg
Magnesium27 mg
Phosphorus132 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D7.4 mcg
Vitamin C7.5 mg
Vitamin A23 mcg
Vitamin E4.6 mg
Vitamin K1.7 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.2 mg
Folate36 mcg
Choline230 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 34. The excerpt below is the record exactly as published.
Country Captain. Cut up into joints an ordinary-sized chicken, already lightly cooked (preferably boiled), or some veal, kid, turkey, duck, or goose joints. Warm your dripping and fry the sliced onions, and when browned set them aside to dry, and keep hot. Then fry in 40ZS. of dripping, half a teaspoonful of ground chillies, one teaspoonful of salt, a quarter of a teaspoonful of ground turmeric, with 20 small onions cut up lengthways
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