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Roast Chicken
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
7Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories7.2 kcal
Protein0.2 g
Carbohydrates1.5 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium3.3 mg
Calcium2.1 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Choline0 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 38. The excerpt below is the record exactly as published.
ROAST CHICKEN Stuff and truss the chicken; season with pepper and dredge with flour. Put in a dripping pan with a little salt pork if the chicken is not especially fat. When heated add hot water and baste frequently. The oven should be hot and the time necessary for a large chiclcen will be about an hour and a half. When done, remove the chicken, pour off the grease and make a brown sauce
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