Fricasse of Chicken

Name: Fricasse of Chicken
Ingredients: the remains of cold fowl; an onion pierced with a clove; just covered with stock or water; some milk; a small piece of lemon-peel; a flavouring of mace; a flavouring of nutmeg; pepper; salt; Thicken with flour

From The book of plain cooking, 1904

Presented as published in 1904. 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

264Calories

11 gProtein

37 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories264 kcal

Protein11 g

Carbohydrates37 g

Fiber2.6 g

Sugars18 g

Total Fat8.2 g

Saturated Fat4.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium108 mg

Potassium606 mg

Calcium344 mg

Iron1.2 mg

Magnesium51 mg

Phosphorus307 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D2.3 mcg

Vitamin C11 mg

Vitamin A78 mcg

Vitamin E0.2 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.5 mg

Folate54 mcg

Choline53 mg

Caffeine0 mg

Water586 g

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 24. The excerpt below is the record exactly as published.

Fricasse of Chicken The remains of cold fowl can be made into a very pleasant dish. Should it be boiled fowl, the liquor in which it has been boiled is a great improvement. Put the remainder of the fowl in a saucepan, with an onion pierced with a clove, just covered with stock or water. In another saucepan prepare some milk, a small piece of lemon-peel, and a flavouring of mace, nutmeg, pepper, and salt. Thicken with flour

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