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Roasting Young Chickens
From Virginia Cookery-book, 1884
Serves 4
They will take a quarter of an hour to roast.
Presented as published in 1884. 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
27Calories
2 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein2.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Cholesterol9.4 mg
Sodium8.8 mg
Potassium24 mg
Calcium1.4 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A5.1 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate0.8 mcg
Choline7.5 mg
Caffeine0 mg
Water8.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 46. The excerpt below is the record exactly as published.
Take the fowls when they are ready-dressed; put them down to a good fire, or in a pan, if you use a stove; after making a stuffing for them, seasoned with butter, pepper, salt, and any powdered herb you fancy, fill the craw with it until very plump; dredge and baste well with butter, if you can afford it, otherwise lard will answer ; make a gravy from the drippings, or you can make it, in a separate pan, out of the necks and giblets, allowing them to simmer slowly in a quart of water until it is reduced one-half; if so, strain it, skim off carefully the oil that rises to the surface, thicken it with a spoonful of brown flour, chop up a few of the giblets in it, and serve hot. To Roast Young Chickens. Truss and put them down before a good fire ; dredge with flour, and baste with butter
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