gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Roast Chicken
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
487Calories
32 gProtein
0 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories487 kcal
Protein32 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat39 g
Saturated Fat11 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.6 g
Cholesterol141 mg
Sodium119 mg
Potassium321 mg
Calcium19 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus250 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.9 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline118 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 358. The excerpt below is the record exactly as published.
Roast Chicken. — Pick, draw, singe, and truss a chicken ; roast it before a clear fire or in the oven. Put a little butter or dripping
Cook this with the app: pantry check, scaling, and the assistant.