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Curried Chicken
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Mrs. Samuel Heitshu.
Presented as published in 1913. 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
736Calories
23 gProtein
144 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories736 kcal
Protein23 g
Carbohydrates144 g
Fiber9.7 g
Sugars110 g
Total Fat14 g
Saturated Fat3.9 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol64 mg
Sodium103 mg
Potassium1490 mg
Calcium131 mg
Iron4.3 mg
Magnesium87 mg
Phosphorus316 mg
Zinc1.9 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C14 mg
Vitamin A37 mcg
Vitamin E0.7 mg
Vitamin K8.4 mcg
Vitamin B60.7 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.7 mg
Folate40 mcg
Choline76 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 39. The excerpt below is the record exactly as published.
Curried Chicken. Fry the chicken in butter with a little onion lightly. Add the milk of a cocoatnut, 2 tablespoons water, 2 tablespoons flour, 1 large teaspoon curry powder. Put with the chicken in a stewpan, and cook about 20 minutes, with salt and pepper to taste. Add early 1 apple, chopped fine, and 1 dozen raisins, seeded and chopped
Cook this with the app: pantry check, scaling, and the assistant.