Roast Chicken
From A laboratory manual of foods and cookery, 1916
Cooking time is approximately 1.5 hours for a 4 lb chicken.
Presented as published in 1916. 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
824Calories
45 gProtein
97 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories824 kcal
Protein45 g
Carbohydrates97 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium122 mg
Potassium492 mg
Calcium43 mg
Iron8.6 mg
Magnesium67 mg
Phosphorus385 mg
Zinc3.1 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)20 mg
Folate211 mcg
Choline101 mg
Caffeine0 mg
Water125 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 66. The excerpt below is the record exactly as published.
Roast Chicken Time: 4 Ibs. i£ hrs. Fill cavity of a dressed chicken with stuffing (see below) and sew edges together. Truss and place on its back in a roasting pan. Dredge with flour, and salt, spread with butter, or lay strips of bacon
Cook this with the app: pantry check, scaling, and the assistant.