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Smothered Chicken
From Atlanta women's club cook book, 1921
Serves 1
Cooking time is from one to one and a half hours.
Presented as published in 1921. 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
734Calories
40 gProtein
78 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein40 g
Carbohydrates78 g
Fiber5.2 g
Sugars1.2 g
Total Fat29 g
Saturated Fat8 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.4 g
Omega-30 g
Cholesterol129 mg
Sodium1199 mg
Potassium475 mg
Calcium341 mg
Iron33 mg
Magnesium65 mg
Phosphorus334 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C2.7 mg
Vitamin A75 mcg
Vitamin E0.6 mg
Vitamin K2.6 mcg
Vitamin B60.7 mg
Vitamin B120.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)20 mg
Folate142 mcg
Choline117 mg
Caffeine0 mg
Water510 g
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 77. The excerpt below is the record exactly as published.
SMOTHERED CHICKEN. Clean and dress young chicken about grown; cut down the back, flatten out; dredge with flour, salt and pepper. Add 2 cups boiling water, place in oven and cook till done; turning several times, browning on all sides. Keep sufficient water in pan for gravy — about 1 cup full. When nearly done, thicken by adding 1 level teaspoonful flour and 1 tbls. of milk
Cook this with the app: pantry check, scaling, and the assistant.