Frenchdinnernut-freesoy-freefish-freeshellfish-free
Fricassee of Chicken
From Twentieth century home cook book, 1905
Serves 3
Must not boil after adding eggs and wine.
Presented as published in 1905. 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
615Calories
36 gProtein
26 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories615 kcal
Protein36 g
Carbohydrates26 g
Fiber0 g
Sugars17 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.6 g
Omega-30.1 g
Cholesterol258 mg
Sodium258 mg
Potassium824 mg
Calcium438 mg
Iron1.9 mg
Magnesium73 mg
Phosphorus571 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C1.8 mg
Vitamin A204 mcg
Vitamin E0.9 mg
Vitamin K1.8 mcg
Vitamin B60.7 mg
Vitamin B122.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.4 mg
Folate27 mcg
Choline223 mg
Caffeine0 mg
Water444 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 73. The excerpt below is the record exactly as published.
FRICASSEE OF CHICKEN. Skin the chickens (two), cut them up and boil. Take a quart of milk, add a little parsle}-, onion and pepper, boil and strain it, then return to the fire. Rub a tablespoonful of butter with a tablespoonful of flour thoroughly tof^ether and stir into the milk, and let it boil until the consistency of soft custard. Beat the yolks of two eggs and pour the milk into it, stirrmg all the time, then add a wine glass of sherry wine
Cook this with the app: pantry check, scaling, and the assistant.