Cubab of Chicken
From A second Dudley book of cookery and other recipes, 1914
Can also cook chickens' livers in the same way.
Presented as published in 1914. 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
377Calories
32 gProtein
3 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories377 kcal
Protein32 g
Carbohydrates2.5 g
Fiber0.9 g
Sugars0.1 g
Total Fat26 g
Saturated Fat9.5 g
Monounsaturated Fat20 g
Polyunsaturated Fat6.8 g
Omega-30.1 g
Cholesterol128 mg
Sodium120 mg
Potassium399 mg
Calcium25 mg
Iron3.6 mg
Magnesium42 mg
Phosphorus261 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.7 mg
Vitamin K3.1 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate11 mcg
Choline103 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 28. The excerpt below is the record exactly as published.
CUBBAB OF CHICKEN AN INDIAN DISH npAKE a very good tender chicken and cut it A- up into about twelve pieces ; place them in a terrine of cold water, and allow them to soak for an hour ; drain, and replace them in a dry terrine. Wet all over with a large tablespoonful of best olive oil, and sprinkle over them a teaspoonful of “ Turmric ” powder ; turn them over lightly with a palette knife. Spit the pieces upon a long skewer and grill them in front of a good roasting fire, turn- ing them every two minutes. Twenty minutes suffices to cook them properly ; then remove from the skewers and season well with salt and, very lightly, with cayenne. Cook in the same way half a dozen chickens’ livers
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Cook this with the app: pantry check, scaling, and the assistant.