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Italian Chicken
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. E. D. Kelley, Winnetka, 111.
Presented as published in 1912. 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
590Calories
32 gProtein
72 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein32 g
Carbohydrates72 g
Fiber2.8 g
Sugars8.4 g
Total Fat24 g
Saturated Fat6.2 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol94 mg
Sodium130 mg
Potassium556 mg
Calcium179 mg
Iron1.9 mg
Magnesium79 mg
Phosphorus420 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D1.3 mcg
Vitamin C1.4 mg
Vitamin A74 mcg
Vitamin E0.4 mg
Vitamin K1.4 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.6 mg
Folate22 mcg
Choline74 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 187. The excerpt below is the record exactly as published.
ITALIAN CHICKEN.— Boil a whole chicken in lightly salted water until tender. While cooking, dip out into a granite kettle a pt. of broth and put with it 1 sliced onion, 1 tablespoon of butter,; salt and pepper, and Yt. cup of macaroni, broken into bits. Cook till water has nearly boiled away, add 1 cup of milk and cook slowly, till the macaroni has absorbed the milk. Sprinkle grated cheese over it
Cook this with the app: pantry check, scaling, and the assistant.