nut-freesoy-freefish-freeshellfish-free
Fricassee Chickens
From Virginia Cookery-book, 1884
Serves 2
Serve immediately to avoid curdling.
Presented as published in 1884. 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
574Calories
45 gProtein
7 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories574 kcal
Protein45 g
Carbohydrates6.9 g
Fiber2.6 g
Sugars0.7 g
Total Fat45 g
Saturated Fat14 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.4 g
Omega-30 g
Cholesterol515 mg
Sodium5118 mg
Potassium505 mg
Calcium105 mg
Iron3.7 mg
Magnesium70 mg
Phosphorus476 mg
Zinc3.8 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C3.1 mg
Vitamin A230 mcg
Vitamin E1.6 mg
Vitamin K2.9 mcg
Vitamin B60.8 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate67 mcg
Choline397 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 50. The excerpt below is the record exactly as published.
Cut two spring chickens into quarters, and, with their livers and gizzards, put them on to stew in half a pint of cold water. Let them cook until done, but not until they fall to pieces. For seasoning put a table-spoonful of butter, a salt-spoonful of salt, pepper and parsley to taste ; also a little nutmeg, if you like the flavor ; beat up four oggs, and, after pouring to them gradually a little of the hot gravy, add them to the chickens, thicken the gravy with a little flour from your dredging-box
Cook this with the app: pantry check, scaling, and the assistant.