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Pickled Chicken
From Miss Corson's practical American cookery and household management, 1885
Serves 1
The chicken will be fit to use after six hours.
Presented as published in 1885. 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
615Calories
35 gProtein
28 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories615 kcal
Protein35 g
Carbohydrates28 g
Fiber11 g
Sugars0.1 g
Total Fat42 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.8 g
Omega-30 g
Cholesterol128 mg
Sodium7165 mg
Potassium607 mg
Calcium173 mg
Iron9 mg
Magnesium125 mg
Phosphorus311 mg
Zinc3.5 mg
Copper1.4 mg
Manganese2.4 mg
Vitamin D0.3 mcg
Vitamin C13 mg
Vitamin A90 mcg
Vitamin E0.7 mg
Vitamin K9.4 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate49 mcg
Choline103 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 140. The excerpt below is the record exactly as published.
PICKLED CHICKEN. Pluck and singe a chicken, wipe it with a wet towel, draw it without breaking the intestines, cut it in joints, and boil it until quite tender in just enough water to cover it, with a level tablespoonful of salt, two blades of mace, and a tea- spoonful each of whole cloves
Cook this with the app: pantry check, scaling, and the assistant.