Indiandinnerdairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Curried Chicken
From The Blue grass cook book, 1904
Serves 1
Presented as published in 1904. 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
521Calories
35 gProtein
20 gCarbs
26 gFat
Full nutrition (35 nutrients)
Calories521 kcal
Protein35 g
Carbohydrates20 g
Fiber1.1 g
Sugars0.1 g
Total Fat26 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol128 mg
Sodium121 mg
Potassium379 mg
Calcium34 mg
Iron3.3 mg
Magnesium46 mg
Phosphorus285 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E1 mg
Vitamin K4.5 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate51 mcg
Choline103 mg
Caffeine0 mg
Alcohol8.3 g
Water131 g
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 27. The excerpt below is the record exactly as published.
the liquor the chicken was boiled in ; thicken with flour, add butter, salt, and pepper to taste. CHICKEN FOR SUPPER After boiling chickens in as little water as pos- sible until the meat falls from the bones, pick off 86 FOWL the meat, chop it rather fine, and season it well with pepper and salt; put into the bottom of a mould some slices of hard-boiled eggs and layers of chicken until mould is nearly full ; boil down the water the chicken was boiled in until there is about a cupful left; season it well and pour it over the chicken; it will sink through, forming a jelly around it. Let it stand over night or all day on ice. Let it be sliced at table. Garnish the dish with light-colored celery-leaves or fringed celery. CURRIED CHICKEN Boil chicken tender; take out and lay on plat- ter; take 1 teaspoon of curry and flour enough
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