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Pollado de Pollo (Spanish Dish)
From Kirmess cook book, 1907
Serves 2
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
614Calories
22 gProtein
52 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories614 kcal
Protein22 g
Carbohydrates52 g
Fiber0.7 g
Sugars0.1 g
Total Fat34 g
Saturated Fat16 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat2.9 g
Cholesterol124 mg
Sodium73 mg
Potassium279 mg
Calcium63 mg
Iron2.9 mg
Magnesium42 mg
Phosphorus235 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.2 mcg
Vitamin C1.4 mg
Vitamin A35 mcg
Vitamin E0.3 mg
Vitamin K2.7 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)8.4 mg
Folate108 mcg
Choline54 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 78. The excerpt below is the record exactly as published.
POLLADO DE POLLO (SPANISH DISH). Mrs, Robinson, Bay Side, L. L Cut up a chicken and fry it slightly. Then put it into a saucepan with a little water and cook slowly. Cut up some tomatoes, onions and green peppers, and fry until soft; then add to the chicken. When it has boiled down and there is not much liquid left, add half a cupful of cream and thicken by adding a little flour and butter mixed together; add. two cupfuls of cooked rice (very dry), measured before cooking, and stir into the chicken. Mix thoroughly and season well with salt and pepper
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