Neapolitan Chicken
From Hilda's diary of a Cape housekeeper, 1902
Bones can be added to the stock-pot.
Presented as published in 1902. 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
878Calories
41 gProtein
63 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories878 kcal
Protein41 g
Carbohydrates63 g
Fiber22 g
Sugars34 g
Total Fat56 g
Saturated Fat16 g
Monounsaturated Fat23 g
Polyunsaturated Fat13 g
Cholesterol156 mg
Sodium2501 mg
Potassium2413 mg
Calcium264 mg
Iron4.6 mg
Magnesium144 mg
Phosphorus478 mg
Zinc4 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D1.7 mcg
Vitamin C242 mg
Vitamin A375 mcg
Vitamin E5.5 mg
Vitamin K60 mcg
Vitamin B61.5 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)16 mg
Folate160 mcg
Choline202 mg
Caffeine0 mg
Water1010 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 67. The excerpt below is the record exactly as published.
Neapolitan Chicken. — I can cap G ’s recipe with another nice way of doing a fowl that is too old to roast. This (Mrs. Cloete’s recipe) we call Neapolitan Chicken a la R6n6. First parboil it till tender. Then take off the skin and 164 CHEESE PUDDING- AND STRAWS July cut the bird into nice pieces (the bones can be added to the stock-pot). Have ready a puree made in the following way. Take these ingredients — 6 large tomatoes (if not in season use canned ones). Half a clove of garlic. A few sweet herbs. An onion cut up and fried in dripping. A teaspoonful of brown sugar, and the same of salt. An oz. of butter or dripping. A strip of lemon-peel
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.