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Roast Chicken
From Miss Parloa's new cook book and marketing guide, 1880
Serves 12
Presented as published in 1880. 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
731Calories
63 gProtein
0 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories731 kcal
Protein63 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat51 g
Saturated Fat15 g
Monounsaturated Fat21 g
Polyunsaturated Fat11 g
Cholesterol255 mg
Sodium238 mg
Potassium643 mg
Calcium37 mg
Iron3.1 mg
Magnesium68 mg
Phosphorus500 mg
Zinc4.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C5.4 mg
Vitamin A139 mcg
Vitamin E1 mg
Vitamin K5.1 mcg
Vitamin B61.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)23 mg
Folate20 mcg
Choline203 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 201. The excerpt below is the record exactly as published.
Roast Chicken (nine to twelve pounds)
Cook this with the app: pantry check, scaling, and the assistant.