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Roasted Prairie Chicken
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
388Calories
32 gProtein
7 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories388 kcal
Protein32 g
Carbohydrates6.9 g
Fiber0.3 g
Sugars2.5 g
Total Fat26 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol128 mg
Sodium120 mg
Potassium424 mg
Calcium25 mg
Iron1.6 mg
Magnesium40 mg
Phosphorus258 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C41 mg
Vitamin A70 mcg
Vitamin E0.7 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate30 mcg
Choline107 mg
Caffeine0 mg
Water205 g
As published
This recipe was extracted from Kirmess cook book (1907), page 82. The excerpt below is the record exactly as published.
ROASTED PRAIRIE CHICKEN. Oscar, Waldorf 'Astoria, Having cleaned and singed the bird, squeeze the juice of a lemon over the stomach and legs and rub it in thor- oughly; lay some thin slices of bacon on the breast, fastening them in position with twine, then wrap the bird in a sheet of well-buttered paper, lay it on a roasting pan, and roast it in a hot oven, basting continually. It should cook in twenty minutes or half an hour ac- cording to its age. About five minutes before taking it out remove the paper, but allowing the slices of ba- con to remain on it; place the bird on a hot dish, mix in the juice of half a lemon with the gravy in the dripping pan, season with a little salt
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