Smothered Chicken
From The school kitchen textbook, 1915
Paprika is made from a variety of sweet red pepper and is less fiery than cayenne.
Presented as published in 1915. 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
1169Calories
36 gProtein
9 gCarbs
109 gFat
Full nutrition (33 nutrients)
Calories1169 kcal
Protein36 g
Carbohydrates8.9 g
Fiber0 g
Sugars0 g
Total Fat109 g
Saturated Fat55 g
Monounsaturated Fat28 g
Polyunsaturated Fat5.5 g
Cholesterol369 mg
Sodium167 mg
Potassium548 mg
Calcium162 mg
Iron1.5 mg
Magnesium48 mg
Phosphorus383 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K8.2 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 115. The excerpt below is the record exactly as published.
Smothered Chicken Select a tender and young chicken and after it has been cut into joints, rub the flesh with salt, and powder with paprika. When thus prepared, put the chicken into a casserole or stewpan with a tight cover. Add a quart can of tomatoes, but no water. Cover and let them cook slowly on top of the range or in the oven until the chicken is done. Arrange the chicken on a hot platter and add a cup of cream
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