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Fricasseed Chicken
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
467Calories
36 gProtein
12 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories467 kcal
Protein36 g
Carbohydrates12 g
Fiber0 g
Sugars5.9 g
Total Fat30 g
Saturated Fat9.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol142 mg
Sodium165 mg
Potassium515 mg
Calcium170 mg
Iron2 mg
Magnesium51 mg
Phosphorus381 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C2.7 mg
Vitamin A109 mcg
Vitamin E0.6 mg
Vitamin K2.6 mcg
Vitamin B60.7 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate23 mcg
Choline123 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 158. The excerpt below is the record exactly as published.
FRICASSEED CHICKEN Dress, clean and cut the chicken for serving. Flour and salt shghtly; cover with boiling water; then place in cooker without removing cover and leave for three hom-s. Take from cooker and ~ 424 . Famay"°Fo"ur FIRELESS COOKERY make sauce with the liquor by adding a tablespoon of flour, rubbed smooth in a half cup of milk; salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.