dinnergluten-freenut-freeegg-freesoy-free
Fricassee Chickens
From Consult me, 1902
Serves 2
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
312Calories
17 gProtein
10 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories312 kcal
Protein17 g
Carbohydrates9.5 g
Fiber1.3 g
Sugars3.2 g
Total Fat23 g
Saturated Fat3.7 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.8 g
Cholesterol95 mg
Sodium137 mg
Potassium286 mg
Calcium35 mg
Iron1.1 mg
Magnesium27 mg
Phosphorus155 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C7.7 mg
Vitamin A36 mcg
Vitamin E0.3 mg
Vitamin K1.8 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.3 mg
Folate20 mcg
Choline57 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 147. The excerpt below is the record exactly as published.
Skim and cut in small pieces ; wash in warm water, and dry ; season with pep- per and salt ; put into a slew-pan with water, and a large piece of butter, a little lemon, a glass of white wine, one anchovy, mace and nutmeg, an onion stuck with cloves, a bunch of lemon thyme, and sweet marjoram
Cook this with the app: pantry check, scaling, and the assistant.