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Jugged Chicken
From Delta Gamma cook book, 1922
Serves 1
Presented as published in 1922. 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
386Calories
32 gProtein
4 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories386 kcal
Protein32 g
Carbohydrates4.4 g
Fiber0.1 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol128 mg
Sodium2452 mg
Potassium337 mg
Calcium24 mg
Iron1.9 mg
Magnesium36 mg
Phosphorus256 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K3.5 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate19 mcg
Choline102 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 10. The excerpt below is the record exactly as published.
Jugged Chicken Cut chicken up at joints. To each pound of meat take two heaping teaspoons flour, one scant teaspoon salt and one-fourth teaspoon pepper
Cook this with the app: pantry check, scaling, and the assistant.