Panned Chicken
From 365 breakfast dishes, 1901
Presented as published in 1901. 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
452Calories
34 gProtein
19 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories452 kcal
Protein34 g
Carbohydrates19 g
Fiber2.9 g
Sugars6.8 g
Total Fat26 g
Saturated Fat7.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Cholesterol128 mg
Sodium174 mg
Potassium554 mg
Calcium66 mg
Iron2.2 mg
Magnesium52 mg
Phosphorus305 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C14 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K3.6 mcg
Vitamin B60.8 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate46 mcg
Choline112 mg
Caffeine0 mg
Water246 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 17. The excerpt below is the record exactly as published.
Panned Chicken. Prepare the chicken as for broiling, slightly flatten it and cover with bits of butter and place in a moderate oven. When it is nearly done sprinkle with salt and pepper and dredge with flour; return to the oven and brown, first on one side then on the other. Keep hot while you make the sauce. Pour a cup- ful of hot milk into the pan and add i table- ^'4 May* spoonful of grated bread crumbs, add a few drops of onion
Cook this with the app: pantry check, scaling, and the assistant.