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Roast Chicken with Chestnuts
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Use boiled chicken for chicken and rice soup.
Presented as published in 1885. 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
619Calories
22 gProtein
93 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories619 kcal
Protein22 g
Carbohydrates93 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat4.5 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat4.6 g
Cholesterol64 mg
Sodium117 mg
Potassium1338 mg
Calcium99 mg
Iron3.6 mg
Magnesium109 mg
Phosphorus287 mg
Zinc1.5 mg
Copper0.9 mg
Manganese1.4 mg
Vitamin D0.2 mcg
Vitamin C19 mg
Vitamin A35 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B61.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.8 mg
Folate135 mcg
Choline51 mg
Caffeine0 mg
Water539 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 202. The excerpt below is the record exactly as published.
ROAST CHICKEN WITH CHESTNUTS. Use the chicken boiled for chicken and rice soupj or dress a small fowl carefully, and boil it gently until it is tender, in sufficient water to cover itj while the chicken is being boiled, either boil or roast enough chestnuts to fill it ; if the nuts are to be roasted, make a cross cut on each to prevent the bursting of the shell ; remove the shells and skin of the chestnuts, fill the chicken with them, and brown it quickly, either before an open fire, or in a hot oven, basting it every five minutes with butter, salt, and pepper
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