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Roast Chicken
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Serve with tomato sauce or crab-apple jelly.
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
603Calories
40 gProtein
43 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories603 kcal
Protein40 g
Carbohydrates43 g
Fiber2.7 g
Sugars3.7 g
Total Fat40 g
Saturated Fat8 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.7 g
Cholesterol159 mg
Sodium2018 mg
Potassium441 mg
Calcium130 mg
Iron4.4 mg
Magnesium60 mg
Phosphorus351 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.6 mg
Vitamin K6.5 mcg
Vitamin B60.7 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)16 mg
Folate74 mcg
Choline110 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 16. The excerpt below is the record exactly as published.
Roast Chicken. — Pick and draw your chicken, wash in two or three waters, and add a little soda to the last but one if there is any doubtful odor. Fill the bodies and crops with a filling of bread crumbs, butter, pepper, salt
Cook this with the app: pantry check, scaling, and the assistant.