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Planked Chicken
From The bride's cook book, 1915
Serves 2
Serve on the plank.
Presented as published in 1915. 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
543Calories
9 gProtein
10 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories543 kcal
Protein8.9 g
Carbohydrates10 g
Fiber3 g
Sugars5.7 g
Total Fat55 g
Saturated Fat47 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium18 mg
Potassium923 mg
Calcium13 mg
Iron1.7 mg
Magnesium27 mg
Phosphorus244 mg
Zinc1.5 mg
Copper0.9 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C20 mg
Vitamin A8 mcg
Vitamin E2.1 mg
Vitamin K44 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)10 mg
Folate54 mcg
Choline49 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 56. The excerpt below is the record exactly as published.
PLANKED CHICKEN !4 Cup Butter Substitute Red Pepper, Green Pepper, Parsley, ■A Tablespoon each. Finely Chopped Duchess Potatoes 8 Mushroom Caps 1 Teaspoon Finely Chopped Onion Vz Ciove Garlic, Finely Chopped 1 Teaspoon Lemon Juice
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