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Roast Chicken
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Presented as published in 1911. 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
617Calories
40 gProtein
0 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein40 g
Carbohydrates0 g
Fiber0 g
Sugars0.2 g
Total Fat49 g
Saturated Fat15 g
Monounsaturated Fat21 g
Polyunsaturated Fat9.2 g
Omega-30.1 g
Cholesterol170 mg
Sodium600 mg
Potassium450 mg
Calcium23 mg
Iron1.8 mg
Magnesium42 mg
Phosphorus356 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C2.7 mg
Vitamin A77 mcg
Vitamin E0.8 mg
Vitamin K2.6 mcg
Vitamin B60.8 mg
Vitamin B120.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)14 mg
Folate10 mcg
Choline132 mg
Caffeine0 mg
Water142 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 23. The excerpt below is the record exactly as published.
ROAST CHICKEN— Having drawn and brussed the chicken put it between some slices of bacon, take care to fasten the feet to the spit to keep it together, baste it with its gravy, when well done through, serve with cress round the dish, season with salt
Cook this with the app: pantry check, scaling, and the assistant.