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Paprika Chicken

Name: Paprika Chicken
Yield: 2 servings
Ingredients: Cut a nice tender chicken into pieces; season each piece with salt; season each piece with pepper; an even teaspoonful of salt; a very scant teaspoonful of paprika; Add last of all a cupful of rich cream; make some dumplings of a pint of sifted flour; two teaspoonfuls of baking powder; a saltspoonful of salt; butter the size of half an egg; moisten the dumplings with a cupful of milk

From The Rural cook book, 1907

Serves 2

Serve with sauce around chicken and dumplings.

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

938Calories

20 gProtein

109 gCarbs

71 gFat

Full nutrition (34 nutrients)

Calories938 kcal

Protein20 g

Carbohydrates109 g

Fiber0.2 g

Sugars5.9 g

Total Fat71 g

Saturated Fat26 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol201 mg

Sodium6563 mg

Potassium487 mg

Calcium515 mg

Iron7.7 mg

Magnesium58 mg

Phosphorus430 mg

Zinc1.7 mg

Copper0.2 mg

Manganese1 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A53 mcg

Vitamin E0.2 mg

Vitamin K3.3 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.7 mg

Folate201 mcg

Choline22 mg

Caffeine0 mg

Water193 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 17. The excerpt below is the record exactly as published.

Paprika Chicken. — This is a favorite Hungarian dish. Cut a nice tender chicken into pieces as for a fricassee; flatten a little, such pieces as need it. Season each piece with salt and pepper, and dredge it lightly with flour, while you fry a minced onion in two tablespoon fuls of butter. Lay the chicken in the butter and onion, cooking for 20 minutes, so it will be evenly and thoroughly done. Take up the chicken and stir in an even teaspoonful of salt and a very scant teaspoonful of paprika, or half a scant teaspoonful of good mild cayenne pepper of any kind. Add last of all a cupful of rich cream. Make some dumplings of a pint of sifted flour, two teaspoonfuls of baking powder, a saltspoonful of salt and butter the size of half an egg; moisten the dumplings with a cupful of milk

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