Fricassee Chicken
From The housekeeper's companion, 1883
Presented as published in 1883. 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
822Calories
67 gProtein
22 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories822 kcal
Protein67 g
Carbohydrates22 g
Fiber6.3 g
Sugars0.2 g
Total Fat63 g
Saturated Fat15 g
Monounsaturated Fat21 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol286 mg
Sodium245 mg
Potassium988 mg
Calcium152 mg
Iron5.9 mg
Magnesium113 mg
Phosphorus550 mg
Zinc4.8 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D0.7 mcg
Vitamin C5.4 mg
Vitamin A146 mcg
Vitamin E1.3 mg
Vitamin K46 mcg
Vitamin B61.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)24 mg
Folate37 mcg
Choline206 mg
Caffeine0 mg
Water231 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 103. The excerpt below is the record exactly as published.
Fricassee Chicken. — Cut up, wash and dry a pair of chickens, put into a stewpan a tablespoonful of butter; let it boil; lay the chickens into this and shake them about, turning them and giving each piece a little glazed look; then add water enough to cover the fowls, and let stew slowly from forty min- utes to an hour. Just before serving let it come to a keen boil, and stir in a teacupful of milk or sweet cream, in which a heap- ing tablespoonful of flour has been stirred. Let it cook five minutes and pour into a dish over which some freshly baked powder biscuits have been opened and spread. Season with salt and pepper
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