Fowl en Casserole
From Aunt Sammy's radio recipes, 1926
Presented as published in 1926. 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
189Calories
9 gProtein
20 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories189 kcal
Protein9.2 g
Carbohydrates20 g
Sugars12 g
Total Fat8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium382 mg
Calcium302 mg
Iron0.7 mg
Magnesium32 mg
Phosphorus259 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1 mg
Folate19 mcg
Choline43 mg
Water216 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 3. The excerpt below is the record exactly as published.
FOWL EN CASSEROLE Cut the fowl into pieces convenient for serving. Dust with salt, pepper, and flour. Brown delicately in a small quantity of fat. As each piece is removed from the frying pan, place it in the casserole. Pour a little water into the frying pan to rinse out the particles of fat and add this liquid to the fowl in the casserole. Cover the casserole and cook the fowl in a slow oven for 3 or 4 hours, or until it is tender. Just before serving, remove the fowl and add to the juices a cup of milk which has been blended with \}/2 tablespoons of flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.