dinnergluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Smothered Chicken
From Delta Gamma cook book, 1922
Serves 4
Alice Scott Ellis (Xi).
Presented as published in 1922. 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
31Calories
1 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein1.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3 g
Saturated Fat1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol5.3 mg
Sodium62 mg
Potassium17 mg
Calcium2.3 mg
Iron0 mg
Magnesium1.6 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline3.8 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 10. The excerpt below is the record exactly as published.
Smothered Chicken Place a tender j'^oung chicken, which has been spHt down the back and spread open, in a spider. Add one cup water, salt, pepper and butter. Spread two strips of bacon over the chicken, cover and let simmer on back of stove until tender. Uncover and, basting fre- quently, brown in oven. Alice Scott EUis (Xi). Chicken Southern Style Cut up the chicken as for frying. Dip in beaten egg, season with salt and pepper, then roll in cracker crumbs. Place in buttered baking dish and half cover with milk. Put bits of butter over the chicken and cover tightly. Bake until tender (from two to three hours) . The last one-half hour remove the cover and let the chicken brown. Hortense K. MacDonald (Sigma). Chicken a la Rome Take tender spring chickens, cut each into four nice pieces (whole legs, and each wing with half of breast attached). Put backs and necks on the stove in a pan of water to cook slowly. If the chickens are not very tender, parboil the legs and breasts in this water for a little while, then take out, dry, and roll twice in egg and cracker crumbs, sprinkle with a little pepper and generously with bits of butter and put into a self-basting roaster. Put a slice or two of bacon on the chicken and put into a hot oven. Now make a rich cream sauce, using the broth, in which the necks and backs are coolcing, to thin to proper consistency, seasoning well with salt and pepper.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.