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Smothered Chicken
From The new practical housekeeping, 1890
Serves 1
Adjust cooking time based on the tenderness of the chicken.
Presented as published in 1890. 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
350Calories
7 gProtein
76 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories350 kcal
Protein7.5 g
Carbohydrates76 g
Fiber5.2 g
Sugars0.5 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Sodium1074 mg
Potassium128 mg
Calcium303 mg
Iron32 mg
Magnesium28 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate128 mcg
Choline12 mg
Water384 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 459. The excerpt below is the record exactly as published.
Smothered Chicken. — Cut up chicken in seven or nine pieces and put in dripping-pan in pint boiling water, sprinkle in salt, pepper, flour, and dot with bits of butter
Cook this with the app: pantry check, scaling, and the assistant.