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Jugged Chicken
From The Rural cook book, 1907
Serves 4
Thicken the liquor for gravy before serving.
Presented as published in 1907. 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
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories6 kcal
Protein0.2 g
Carbohydrates1.3 g
Fiber0.1 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium583 mg
Potassium7.1 mg
Calcium1.8 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus2.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.5 mcg
Choline0.2 mg
Caffeine0 mg
Water2.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 17. The excerpt below is the record exactly as published.
Jugged Chicken. — Cut the bird up as for a fricassee. To every pound allow two heaping teaspoonfuls of flour, one scant teaspoonful of salt and one-Quarter (eAspoonful of pepper; mix thoroughly and roll each piece of chicken in the mixture, then pack closely in a large bean-pot; cover with boiling water and bake in a good oven until tender— from two to three hours. When placed in the pot sprinkle in a tablespoonful of minced onion
Cook this with the app: pantry check, scaling, and the assistant.