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Curried Chicken
From San Rafael cook book, 1906, 1906
Serves 1
Presented as published in 1906. 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
453Calories
35 gProtein
18 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories453 kcal
Protein35 g
Carbohydrates18 g
Fiber3.5 g
Sugars0.2 g
Total Fat38 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30 g
Cholesterol159 mg
Sodium131 mg
Potassium442 mg
Calcium63 mg
Iron3.6 mg
Magnesium57 mg
Phosphorus294 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C18 mg
Vitamin A70 mcg
Vitamin E2 mg
Vitamin K8.5 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate42 mcg
Choline105 mg
Caffeine0 mg
Water370 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 23. The excerpt below is the record exactly as published.
CURRIED CHICKEN— Mrs. Thos. S. Bonneau. Cut up chicken with few thin slices of salt pork, 1 onion, little salt, cold water to cover, boil slow until tender. When water simmers away mix tablespoon of curry with a little water — ^stlr in gravy and stew with the chicken a few minutes ; have some boiled rice moulded in. cups set around* chicken when ready to serve. 56 MEATS CURRIED CHICKEN— Mrs. Thos. S. Bonneau. I onion, a green p&pper, small piece of garlic, frie d in a tablespoon <oi butter. Ctit up a young chicken, add pepper and salt, a talblespoon ol curry, fry 10 minutes. Sprinkle 2 tablespoons of flour over chicken^, add cup of water
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