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Roasted Boxed Chicken
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 6
Serve with giblet or tomato sauce, or cold as a luncheon dish.
Presented as published in 1914. 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
291Calories
6 gProtein
0 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories291 kcal
Protein6.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat29 g
Saturated Fat10 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.9 g
Cholesterol37 mg
Sodium23 mg
Potassium72 mg
Calcium3.7 mg
Iron0.3 mg
Magnesium6.2 mg
Phosphorus52 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0.5 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)2.2 mg
Folate2 mcg
Choline21 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 26. The excerpt below is the record exactly as published.
ROASTED BOXED CHICKEN. Spread the boned chicken on a board, the skin side down, turn the flesh of the legs and wings right side out, and stuff them with force- meat into shape. Equalize the meat as wTell as possible, placing the lit- tle strips of white meat over the dark meat ; dredge wTith salt and pep- per. Make a roll of the forcemeat, and lay it in the chicken. Draw the skin up and sewT it together securely. Turn it over, place the wings and legs into the position of a trussed fowl, press the body into natural shape and tie it securely. Cover with slices of salt pork
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