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Roast Chicken
From The Institute cook book, 1913
Serves 1
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
706Calories
35 gProtein
26 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories706 kcal
Protein35 g
Carbohydrates26 g
Fiber3.2 g
Sugars1.2 g
Total Fat51 g
Saturated Fat15 g
Monounsaturated Fat21 g
Polyunsaturated Fat11 g
Cholesterol153 mg
Sodium128 mg
Potassium959 mg
Calcium37 mg
Iron2.7 mg
Magnesium69 mg
Phosphorus335 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C32 mg
Vitamin A70 mcg
Vitamin E1.3 mg
Vitamin K5.6 mcg
Vitamin B61 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate33 mcg
Choline150 mg
Caffeine0 mg
Water231 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 170. The excerpt below is the record exactly as published.
ROAST CHICKEN Prepare the chicken as usual; spread over the breast butter or drippings; put in a paper bag; fold in the end and fasten with clips. Cook on a grid shelf in a moderately hot oven for about forty minutes, with potatoes if desired
Cook this with the app: pantry check, scaling, and the assistant.