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Smothered Chicken
From The Twin-city housewife, 1920
Serves 1
Presented as published in 1920. 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
540Calories
40 gProtein
17 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein40 g
Carbohydrates17 g
Fiber0 g
Sugars12 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol157 mg
Sodium2552 mg
Potassium700 mg
Calcium328 mg
Iron2 mg
Magnesium68 mg
Phosphorus504 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.7 mcg
Vitamin C2.7 mg
Vitamin A148 mcg
Vitamin E0.6 mg
Vitamin K2.6 mcg
Vitamin B60.7 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate23 mcg
Choline145 mg
Caffeine0 mg
Water564 g
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 28. The excerpt below is the record exactly as published.
Smothered Chicken A plump half grown chicken should be used. After dressing, split down the back, open and mash flat. Place in a baking pan with one teacup of water, a teaspoon of salt, and a little pepper. Place in a hot oven, basting frequently on both sides until done, then uncover and brown. Remove chicken, add a cup of milk and a tablespoon of flour
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