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Kuwab Fowl
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for two or three persons.
Presented as published in 1892. 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
771Calories
22 gProtein
42 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories771 kcal
Protein22 g
Carbohydrates42 g
Fiber12 g
Sugars13 g
Total Fat63 g
Saturated Fat33 g
Monounsaturated Fat19 g
Polyunsaturated Fat6 g
Omega-30.2 g
Cholesterol186 mg
Sodium109 mg
Potassium977 mg
Calcium171 mg
Iron3.8 mg
Magnesium95 mg
Phosphorus263 mg
Zinc2.2 mg
Copper0.3 mg
Manganese6.6 mg
Vitamin D0.2 mcg
Vitamin C55 mg
Vitamin A684 mcg
Vitamin E6.3 mg
Vitamin K30 mcg
Vitamin B61 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.5 mg
Folate72 mcg
Choline91 mg
Caffeine0 mg
Water322 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 788. The excerpt below is the record exactly as published.
Kuwab Fowl. — Put four cloves, a drachm of pounded ginger, a drachm of cayenne, and half an ounce of coriander-seed in a mortar. Pound these until quite smooth . and mix with them three small onions, finely aiinced. Di\'ide a small chicken into neat joints ; rub them inside and out with the mixture, and put them into a frjang-pan, with a quarter of a poimd of sweet butter. Turn them about constantly, and when they are brightly browned all over and sufficiently cooked, squeeze over them the strained juice of a lemon
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