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Fowls Rechauffe
From The household cook book, 1902
Serves 4
Good for breakfast. Time, about half an hour.
Presented as published in 1902. 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
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.1 kcal
Protein0.2 g
Carbohydrates1.3 g
Fiber0 g
Sugars1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium264 mg
Potassium15 mg
Calcium3 mg
Iron0 mg
Magnesium1.7 mg
Phosphorus2.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.1 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline1.4 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 117. The excerpt below is the record exactly as published.
FOWLS RECHAUFFE {Eeheated).— Cut up a cold fowl, taking off the legs and wings, and dividing the fowl in pieces. Season bread crumbs with pepper and salt, and minced parsley; mix all together and lay over the pieces of fowl in a dripping-pan, and brown them in the oven. While that is taking place, make a gravy of butter and flour in | pint of water or broth; add a tablespoon of catsup
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