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Panned Chicken

Name: Panned Chicken
Yield: 1 servings
Ingredients: Pour over one cup of boiling water; two or three slices of fat bacon cut fine

From The Monmouth Baptist ladies' cook book, 1907

Serves 1

Or two cups of cream or milk may be poured over before placing in oven — then omit pork — and when browned on one side, turn.

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

462Calories

4 gProtein

38 gCarbs

33 gFat

Full nutrition (33 nutrients)

Calories462 kcal

Protein3.7 g

Carbohydrates38 g

Fiber2.6 g

Sugars0.2 g

Total Fat33 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat4 g

Cholesterol30 mg

Sodium585 mg

Potassium64 mg

Calcium151 mg

Iron16 mg

Magnesium14 mg

Phosphorus33 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate64 mcg

Choline20 mg

Caffeine0 mg

Water192 g

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 18. The excerpt below is the record exactly as published.

PANNED CHICKEN. Season and roll the pieces in flour, place in dripping pan, dot with butter and two or three slices of fat ba- con cut fine. Pour over one cup of boiling water

Cook this with the app: pantry check, scaling, and the assistant.