Fricasseed Chicken
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
966Calories
11 gProtein
27 gCarbs
91 gFat
Full nutrition (34 nutrients)
Calories966 kcal
Protein11 g
Carbohydrates27 g
Fiber0 g
Sugars5.9 g
Total Fat91 g
Saturated Fat52 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol266 mg
Sodium7096 mg
Potassium442 mg
Calcium306 mg
Iron0.9 mg
Magnesium33 mg
Phosphorus279 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K5.8 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate25 mcg
Choline22 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 76. The excerpt below is the record exactly as published.
Fricasseed Chicken Method. — Cut and prepare the chicken as for frying. Cover with boiUng water, and add 1 tbsp. of salt and a little pepper. Simmer 2 or 3 hours, or until tender. Reduce the water until about a pint remains. Remove all the large bones, dredge with flour, salt, and brown in hot fat. Strain the liquor from the chicken, remove the fat, add 1 cup of milk or cream to the liquor, and reheat. Thicken with 2 tablespoons of flour, moistened with J^ cup milk
Cook this with the app: pantry check, scaling, and the assistant.