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Prairie Chickens Stewed Whole
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Serve with sauce and boiled potatoes.
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
274Calories
12 gProtein
43 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories274 kcal
Protein12 g
Carbohydrates43 g
Fiber0.4 g
Sugars29 g
Total Fat7.8 g
Saturated Fat2.2 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.7 g
Cholesterol38 mg
Sodium1269 mg
Potassium487 mg
Calcium27 mg
Iron1.4 mg
Magnesium30 mg
Phosphorus117 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C6.4 mg
Vitamin A56 mcg
Vitamin E2.1 mg
Vitamin K4.8 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.9 mg
Folate28 mcg
Choline47 mg
Caffeine0 mg
Water127 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 166. The excerpt below is the record exactly as published.
. PRAIRIE CHICKENS STEWED WHOLE, Skin the birds, cut off the head and feet, draw them with- out breaking the intestines, and truss them so that they will be short and plump. Put them into a large saucepan with sufficient butter to prevent burning, and brown them ; when the birds are brown, add for each one a tablespoonful of dry flour, and stir them about until the flour is brown. Then put in a gill of tomato-catsup for each bird, enough boiling water to cover them, and a palatable seasoning of salt and pepper
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