Fricassee Chicken, White
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
548Calories
10 gProtein
16 gCarbs
60 gFat
Full nutrition (31 nutrients)
Calories548 kcal
Protein10 g
Carbohydrates16 g
Sugars12 g
Total Fat60 g
Saturated Fat28 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol181 mg
Sodium118 mg
Potassium482 mg
Calcium373 mg
Iron0 mg
Magnesium36 mg
Phosphorus315 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Water285 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 26. The excerpt below is the record exactly as published.
Fricassee Chicken, White. Singe and dress the chicken as directed, first dis- joint the legs at each joint, then the two wings making six pieces. Cut through the ribs on both sides break- ing off the lower back. Disjoint the neck and upper back from the breast, cut the breast in half length- wise, smoothly in two pieces, make two pieces of lower back. Salt and put in kettle and cover with boiling: water, and just boil only till tender, an hour or more according to age. When the chicken is done, there should be nearly water enough for gravy by the addition of a cup of milk, or a half cup of cream, and a little butter
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