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French Chicken

Name: French Chicken
Yield: 5 servings
Ingredients: Chicken, 1; Cabbage, 1; Carrots, cut small, 3; Sausage meat, ½ pound; Onions, 3; Salt pork (fat), ½ pound; Salt and pepper

From Around-the-world cook book, 1913

Serves 5

Place the chicken on a platter surrounded by the vegetables, and use the water in which it has been boiled as gravy.

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

679Calories

18 gProtein

24 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories679 kcal

Protein18 g

Carbohydrates24 g

Fiber2.5 g

Sugars5.9 g

Total Fat57 g

Saturated Fat20 g

Monounsaturated Fat26 g

Polyunsaturated Fat7.9 g

Omega-30.1 g

Cholesterol83 mg

Sodium421 mg

Potassium852 mg

Calcium116 mg

Iron1.3 mg

Magnesium53 mg

Phosphorus215 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D2.1 mcg

Vitamin C82 mg

Vitamin A329 mcg

Vitamin E0.8 mg

Vitamin K113 mcg

Vitamin B60.6 mg

Vitamin B120.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.7 mg

Folate27 mcg

Choline60 mg

Caffeine0 mg

Water329 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 31. The excerpt below is the record exactly as published.

FRENCH CHICKEN Chicken, 1, Cabbage, 1, Carrots, cut small, 3, Sausage meat, % pound, Onions, 3, Salt pork (fat), % pound, Salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.