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Fricasseed Chicken
From Royal Victoria cook book, 1900
Serves 1
M. SARJEANT
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
366Calories
32 gProtein
0 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories366 kcal
Protein32 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium119 mg
Potassium321 mg
Calcium19 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus250 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water112 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.
FRICASSEED CHICKEN.—Take a nicely prepared chicken and boil whole till tender, then cut up and fry brown in butter. Take broth in which it has boiled
Cook this with the app: pantry check, scaling, and the assistant.