Southerndinner
Smothered Chicken
From Luncheons, 1902
Presented as published in 1902. 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
366Calories
32 gProtein
0 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories366 kcal
Protein32 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium126 mg
Potassium324 mg
Calcium26 mg
Iron1.5 mg
Magnesium36 mg
Phosphorus250 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water349 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 38. The excerpt below is the record exactly as published.
SMOTHERED CHICKEN Put a chicken prepared as above in a pan, cover it with a second pan, and set it in a hot oven for fifteen minutes, or until browned, then turn it over, add a cupful of water
Cook this with the app: pantry check, scaling, and the assistant.