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Pilau of Chicken
From The economical cook book, 1905
Serves 4
You may use giblets for broth.
Presented as published in 1905. 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
279Calories
5 gProtein
56 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories279 kcal
Protein5.4 g
Carbohydrates56 g
Fiber9.7 g
Sugars0.4 g
Total Fat6.7 g
Saturated Fat1.9 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium639 mg
Potassium327 mg
Calcium166 mg
Iron6.1 mg
Magnesium81 mg
Phosphorus89 mg
Zinc1.4 mg
Copper0.5 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A6.9 mcg
Vitamin E1.4 mg
Vitamin K23 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate116 mcg
Choline8.3 mg
Caffeine0 mg
Water8.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 37. The excerpt below is the record exactly as published.
Pilau of Chicken. Prepare a chicken and truss it as for boiling, but withovl fDing ; put it in a stew-pan, with sufficient boiling water te eover it ; add two blades of mace, a dozen whole cloves, the same •f allspice, same of peppercorns, same of cardamom seed, a small pinch of cinnamon and a teaspoon of salt ; let all simmer sbwly until the fowl is tender; take out the chicken, strain the broth and lay the chicken in again ; pick and wash a teacup of riee
Cook this with the app: pantry check, scaling, and the assistant.