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Simmered Spiced Chicken
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Recipe by Miss Baxter.
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
138Calories
12 gProtein
8 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein12 g
Carbohydrates8.1 g
Fiber2.5 g
Sugars5.2 g
Total Fat7 g
Saturated Fat1.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.6 g
Cholesterol32 mg
Sodium43 mg
Potassium713 mg
Calcium22 mg
Iron1.3 mg
Magnesium32 mg
Phosphorus188 mg
Zinc1.3 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C19 mg
Vitamin A65 mcg
Vitamin E0.8 mg
Vitamin K9.6 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.7 mg
Folate39 mcg
Choline53 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 36. The excerpt below is the record exactly as published.
Simmered Spiced Chicken. Treat the bird as for roasting or boiling, and fill with the usual forcemeat. Put it into a saucepan with half a pint of water, and season with salt, plenty of pepper, cayenne, and any other spice liked; it should be very “hot.” Cut into pieces about lib. mush- rooms, a red capsicum, and fully ilb. tomatoes. About a wineglassful of tarragon vinegar is a great improvement, and a few forcemeat balls
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