Othered Chicken
From High living, 1904
Oysters can be substituted for the mushrooms.
Presented as published in 1904. 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
571Calories
40 gProtein
42 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories571 kcal
Protein40 g
Carbohydrates42 g
Fiber4 g
Sugars3 g
Total Fat27 g
Saturated Fat7.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.2 g
Cholesterol128 mg
Sodium663 mg
Potassium830 mg
Calcium174 mg
Iron18 mg
Magnesium61 mg
Phosphorus403 mg
Zinc3.2 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C5.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.8 mg
Vitamin B120.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)21 mg
Folate98 mcg
Choline132 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 17. The excerpt below is the record exactly as published.
OTHERED CHICKEN — Split a young roasting chicken down the back and lay it, breast up, in a baking-pan or a casserole. Spread with a layer of butter, pepper and salt, and pour over it a cupful of boiling water. Cover closely, and cook in the oven about an hour. If nearly tender, pour over it one cupful of thick, hot cream, and two cupfuls of fresh mushrooms
Cook this with the app: pantry check, scaling, and the assistant.