Roast Chicken
From The galley guide, 1923
Presented as published in 1923. 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
1315Calories
14 gProtein
115 gCarbs
90 gFat
Full nutrition (34 nutrients)
Calories1315 kcal
Protein14 g
Carbohydrates115 g
Fiber4.9 g
Sugars0.6 g
Total Fat90 g
Saturated Fat55 g
Monounsaturated Fat26 g
Polyunsaturated Fat4.4 g
Omega-30.3 g
Cholesterol231 mg
Sodium1467 mg
Potassium229 mg
Calcium176 mg
Iron15 mg
Magnesium48 mg
Phosphorus171 mg
Zinc1.1 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A742 mcg
Vitamin E3.1 mg
Vitamin K45 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.7 mg
Folate198 mcg
Choline47 mg
Caffeine0 mg
Water123 g
As published
This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 20. The excerpt below is the record exactly as published.
Roast Chicken. Prepare a chicken for cooking as in Recipe No. 621, filling the bird with stuffing made as follows: I cup cracker crumbs Yz cup melted butter Yz cup boiling water 1 tablespoon Poultry Seasoning (comes in a can) y2 teaspoon salt 34 teaspoon pepper
Cook this with the app: pantry check, scaling, and the assistant.