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Pickled Chicken
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
The liquid will jelly when cold.
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
501Calories
35 gProtein
31 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories501 kcal
Protein35 g
Carbohydrates31 g
Fiber6 g
Sugars13 g
Total Fat26 g
Saturated Fat7.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.6 g
Cholesterol128 mg
Sodium9834 mg
Potassium798 mg
Calcium123 mg
Iron2.9 mg
Magnesium70 mg
Phosphorus342 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C27 mg
Vitamin A74 mcg
Vitamin E0.6 mg
Vitamin K3.8 mcg
Vitamin B61 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate70 mcg
Choline120 mg
Caffeine0 mg
Water404 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 110. The excerpt below is the record exactly as published.
Pickled Chicken This is a nice way to prepare old and tough chicken. Clean and joint and soak in cold salted water several hours, then put on with fresh water and salt, 2 or 3 sliced onions, 2 or 3 bay leaves, V2 doz whole allspice, and when nearly done add enough vinegar to make it quite sour
Cook this with the app: pantry check, scaling, and the assistant.