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Planked Boned Chicken
From Boston Cooking-School cook book, 1896
Serves 5
Presented as published in 1896. 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
724Calories
54 gProtein
29 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories724 kcal
Protein54 g
Carbohydrates29 g
Fiber1.6 g
Sugars1.6 g
Total Fat46 g
Saturated Fat12 g
Monounsaturated Fat17 g
Polyunsaturated Fat8.9 g
Cholesterol217 mg
Sodium294 mg
Potassium642 mg
Calcium47 mg
Iron4.2 mg
Magnesium73 mg
Phosphorus452 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C5.1 mg
Vitamin A300 mcg
Vitamin E0.9 mg
Vitamin K4.6 mcg
Vitamin B61 mg
Vitamin B120.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)20 mg
Folate60 mcg
Choline167 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 140. The excerpt below is the record exactly as published.
PLANKED BONED CHICKEN 3-pound chicken, boned (p. 334) Sliced mushroom caps, fried 2 tablespoons butter in butter Flour for dredging Hominy and Horse-radish Mashed sweet potatoes
Cook this with the app: pantry check, scaling, and the assistant.