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Fricassee of Chicken
From Royal Victoria cook book, 1900
Serves 1
Recipe by Mrs. John Ardagh.
Presented as published in 1900. 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
546Calories
42 gProtein
18 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories546 kcal
Protein42 g
Carbohydrates18 g
Fiber0.8 g
Sugars1.2 g
Total Fat35 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.9 g
Cholesterol136 mg
Sodium273 mg
Potassium557 mg
Calcium66 mg
Iron3.3 mg
Magnesium43 mg
Phosphorus349 mg
Zinc4.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C2.9 mg
Vitamin A109 mcg
Vitamin E0.8 mg
Vitamin K2.9 mcg
Vitamin B60.6 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)13 mg
Folate72 mcg
Choline121 mg
Caffeine0 mg
Water339 g
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 14. The excerpt below is the record exactly as published.
FRICASSEE OF CHICKEN.—Cut in joints an old chicken, stew very slowly in a covered saucepan 4 or 5 hours; then brown in a warm frying pan with a little drip- ping, pepper and salt. When brown put the gravy from the pot into the pan, brown and thicken, pour over the chicken placed nicely on a dish ; pour a little white sauce
Cook this with the app: pantry check, scaling, and the assistant.