Fricassee of Chicken

Name: Fricassee of Chicken
Ingredients: Clean and disjoint a chicken; a teaspoon salt; a little pepper; a teaspoon of onion juice; Thicken with a tablespoon flour; 1 tablespoon finely chopped parsley

From Royal cook book, 1930

Presented as published in 1930. 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

38Calories

1 gProtein

8 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories38 kcal

Protein1.3 g

Carbohydrates8.3 g

Fiber0.8 g

Sugars0.3 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium2336 mg

Potassium74 mg

Calcium20 mg

Iron1 mg

Magnesium8.8 mg

Phosphorus16 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C6.3 mg

Vitamin A19 mcg

Vitamin E0.1 mg

Vitamin K77 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate21 mcg

Choline1.1 mg

Caffeine0 mg

Water9.5 g

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 42. The excerpt below is the record exactly as published.

Fricassee of Chicken Clean and disjoint a chicken. Put into saucepan with just enough boiling water to cover; add a teaspoon salt, a little pep- per and, if desired, a teaspoon of onion juice. Boil slowly 2 hours or until tender; add a little water from time to time, as it boils away. Thicken with a tablespoon flour mixed with a little cold water and add 1 tablespoon finely chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.