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Sleamed Fowl
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Serve with currant or cranberry jelly.
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
596Calories
46 gProtein
25 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein46 g
Carbohydrates25 g
Fiber4.5 g
Sugars3.3 g
Total Fat35 g
Saturated Fat10 g
Monounsaturated Fat14 g
Polyunsaturated Fat7.5 g
Omega-30 g
Cholesterol170 mg
Sodium5015 mg
Potassium724 mg
Calcium105 mg
Iron4.3 mg
Magnesium78 mg
Phosphorus389 mg
Zinc3.4 mg
Copper0.3 mg
Manganese1.9 mg
Vitamin D0.5 mcg
Vitamin C9.3 mg
Vitamin A97 mcg
Vitamin E0.8 mg
Vitamin K24 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)16 mg
Folate50 mcg
Choline141 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 110. The excerpt below is the record exactly as published.
Sleamed Fowl Dress a 5 or 6 lb chicken, wash and dry thoroughly, and rub with salt and pepper, in and outside. Place an onion and a bay leaf inside, and put the fowl into shape the same as for roasting. Sprinkle a clean towel with flour
Cook this with the app: pantry check, scaling, and the assistant.