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Fricasseed Chicken
From The home cook book, 1905
Serves 2
Ensure seasoning is right before serving.
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
538Calories
39 gProtein
26 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories538 kcal
Protein39 g
Carbohydrates26 g
Fiber2.6 g
Sugars6.4 g
Total Fat30 g
Saturated Fat8.7 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol205 mg
Sodium1675 mg
Potassium423 mg
Calcium102 mg
Iron2.5 mg
Magnesium55 mg
Phosphorus333 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.9 mcg
Vitamin C12 mg
Vitamin A54 mcg
Vitamin E0.6 mg
Vitamin K1.9 mcg
Vitamin B60.5 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.4 mg
Folate60 mcg
Choline136 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 71. The excerpt below is the record exactly as published.
FRICASSEED CHICKEN Separate all the joints of the chicken and wash in cold water. Then put in a granite kettle. Add two large onions cut in half, and two slices of salt pickled pork. Cover two inches above the chicken with cold water. When it begins to boil add pepper and salt, and season carefully and highly. Cook until very tender. Cut slices of stale bread into ob- long pieces two inches wide. Lay these on a hot platter. Take out the chicken and place it on the bread. Mix flour and water together smoothly, pour this into the gravy, taste. 128 THE HOME COOK BOOK and boil until it thickens. Then pour over the bread and chicken. It commonly takes about four heaping tablespoons of flour
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