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Guinea Hen, Roasted
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Serve with potato balls sautéed in Crisco.
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
436Calories
6 gProtein
7 gCarbs
43 gFat
Full nutrition (28 nutrients)
Calories436 kcal
Protein5.7 g
Carbohydrates7.5 g
Fiber0 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0.2 g
Cholesterol130 mg
Sodium33 mg
Potassium143 mg
Calcium74 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus90 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin C0.2 mg
Vitamin A3.5 mcg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate6.9 mcg
Water77 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 95. The excerpt below is the record exactly as published.
Guinea Hen, Roasted Mashed Potatoes Creamed Onions Dandelion Salad Frozen Pudding Coffee *Guinea Hen, Roasted—Truss 2 guinea hens, cover breasts with thin slices of bacon, and put in roaster and bake, basting often until tender. Remove bacon and brown. Melt in roasting pan 2 tablespoons Crisco, stir in 2 tablespoons flour, pour in gradually 2 cups scalded cream, and stir constantly. Strain, season with salt and white pepper, and, if liked, a tiny grain nutmeg
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