Paper Bagged Chicken
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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
207Calories
0 gProtein
1 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories207 kcal
Protein0.2 g
Carbohydrates1 g
Fiber0 g
Sugars0.5 g
Total Fat23 g
Saturated Fat14 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol61 mg
Sodium72 mg
Potassium49 mg
Calcium12 mg
Iron0.3 mg
Magnesium1.3 mg
Phosphorus10 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A194 mcg
Vitamin E0.7 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.3 mcg
Choline5.5 mg
Caffeine0 mg
Water8.7 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 19. The excerpt below is the record exactly as published.
Paper Bagged Chicken. — Split the chicken down the middle of the back, spread flat, and put a skewer in each side to prevent it from curling. Beat up a very fresh egg, with a pinch of salt, black pepper to taste, an ounce of melted butter, a teaspoonful of Worcester- shire sauce or something similar and a teaspoonful of made mustard
Cook this with the app: pantry check, scaling, and the assistant.