Roasted Chicken
From Home dissertations, 1891
Presented as published in 1891. 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
459Calories
14 gProtein
97 gCarbs
13 gFat
Full nutrition (20 nutrients)
Calories459 kcal
Protein14 g
Carbohydrates97 g
Total Fat13 g
Cholesterol31 mg
Sodium3.9 mg
Potassium173 mg
Calcium26 mg
Iron7.1 mg
Magnesium34 mg
Phosphorus138 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin B60.1 mg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Water15 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 89. The excerpt below is the record exactly as published.
the chicken is filled the wings and legs should be skewered in place and the skin of the neck drawn down by a skewer on to the back. The chicken should then be rubbed with butter, dredged with flour, thoroughly seasoned
Cook this with the app: pantry check, scaling, and the assistant.