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Roast Chicken
From Lowney's cook book, 1907
Serves 1
Allow fifteen minutes to the pound for roasting.
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
520Calories
37 gProtein
35 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories520 kcal
Protein37 g
Carbohydrates35 g
Fiber6.3 g
Sugars0.2 g
Total Fat27 g
Saturated Fat7.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30 g
Cholesterol128 mg
Sodium9825 mg
Potassium690 mg
Calcium140 mg
Iron5.4 mg
Magnesium84 mg
Phosphorus316 mg
Zinc2.7 mg
Copper0.5 mg
Manganese3.4 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A76 mcg
Vitamin E0.8 mg
Vitamin K44 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)14 mg
Folate54 mcg
Choline104 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 37. The excerpt below is the record exactly as published.
Roast Chicken, allowing twenty minutes for each pound. Roast Chicken Remove pinfeathers, singe, take out tendons, draw skin back from neck, cut off neck close to body, cut out oil bag. Make an incision between the legs, running from the breastbone down, and through this opening draw the entrails. If care is taken, all of the internal organs can be re- moved at once by separating the membrane inclosing the organs, from the body. Draw windpipe and crop through the neck opening. Never make an incision in the breast. Wash inside of bird with cloth wrung out of cold water, removing all clots of blood. Wipe, stuff, sew up openings, truss, sprinkle with salt and pepper, dredge with flour
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