Russian Stewed Chicken

Name: Russian Stewed Chicken
Ingredients: Cut a fat chicken into pieces at the joints; well seasoned with salt and pepper; Then add some small whole onions; some cauliflower; mushrooms; and 1 cup of French peas

From 365 foreign dishes, 1908

Presented as published in 1908. 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

526Calories

40 gProtein

33 gCarbs

27 gFat

Full nutrition (33 nutrients)

Calories526 kcal

Protein40 g

Carbohydrates33 g

Fiber9.1 g

Sugars10 g

Total Fat27 g

Saturated Fat7.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.7 g

Cholesterol128 mg

Sodium191 mg

Potassium1496 mg

Calcium152 mg

Iron3.7 mg

Magnesium96 mg

Phosphorus454 mg

Zinc3.4 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D0.5 mcg

Vitamin C174 mg

Vitamin A70 mcg

Vitamin E0.6 mg

Vitamin K3.5 mcg

Vitamin B60.9 mg

Vitamin B120.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)15 mg

Folate290 mcg

Choline127 mg

Caffeine0 mg

Water599 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 5. The excerpt below is the record exactly as published.

Russian Stewed ChickeD. Cut a fat chicken into pieces at the joints I and let stew, well seasoned with salt and pepper. Then add some small whole onions, some cauliflower, mushrooms and i cup of French peas

Cook this with the app: pantry check, scaling, and the assistant.