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Roast Chicken
From The complete cook book, 1900
Serves 4
Serve with rings of hard-boiled eggs.
Presented as published in 1900. 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
288Calories
6 gProtein
2 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories288 kcal
Protein6 g
Carbohydrates1.8 g
Fiber0 g
Sugars0.1 g
Total Fat28 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.2 g
Cholesterol46 mg
Sodium302 mg
Potassium110 mg
Calcium23 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus90 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A5.2 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate5.1 mcg
Choline8.1 mg
Caffeine0 mg
Water604 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 33. The excerpt below is the record exactly as published.
KOAST CHICKEN. Singe, draw and wash well a large chicken in two quarts of water, in which one teaspoonful of soda has been dissolved ; stuff it and place it in a roasting pan without water; dust it with salt and pepper; cover it with thin slices of fat pork and soft butter ; dredge with flour, and add two tablespoonfuls of broth ; roast in a hot oven, and, when the flour is brown, baste with the fat and afterward with two tablespoonfuls of butter, melted in three-quarters cup of hot water, and baste often and dust with flour after basting; more water may be added, if necessary; cook fifty to sixty min- utes ; serve with its own gravy, made by sifting one tablespoonful of flour and one cup of hot water
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