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Saute of Chicken with Rissotto
From Cooking for profit, 1886
Serves 1
Presented as published in 1886. 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
1097Calories
95 gProtein
0 gCarbs
77 gFat
Full nutrition (33 nutrients)
Calories1097 kcal
Protein95 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat77 g
Saturated Fat22 g
Monounsaturated Fat32 g
Polyunsaturated Fat16 g
Cholesterol383 mg
Sodium357 mg
Potassium964 mg
Calcium56 mg
Iron4.6 mg
Magnesium102 mg
Phosphorus750 mg
Zinc6.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C8.2 mg
Vitamin A209 mcg
Vitamin E1.5 mg
Vitamin K7.7 mcg
Vitamin B61.8 mg
Vitamin B121.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)35 mg
Folate31 mcg
Choline304 mg
Caffeine0 mg
Water337 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 290. The excerpt below is the record exactly as published.
Saute of Chicken with Rissotto. Rissotto is rice; this is seasoned the Italian way with salt, cayenne, minced onions, ham and saffiron, which makes it yellow. As saffi-on is not used and not wanted much in this country, a little cur- ry serves as a substitute. Chop 3 or 4 chickens into small pieces, saute them in a large frying pan and make a thickened gravy to them. Add mush- rooms if affordea. Fry some fat ham, minced onion in the fat, little curry, broth to make gravy and put in boiled rice
Cook this with the app: pantry check, scaling, and the assistant.