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Smothered Chicken
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
620Calories
37 gProtein
35 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories620 kcal
Protein37 g
Carbohydrates35 g
Fiber2.4 g
Sugars0.2 g
Total Fat36 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.7 g
Cholesterol161 mg
Sodium637 mg
Potassium406 mg
Calcium169 mg
Iron16 mg
Magnesium51 mg
Phosphorus287 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A51 mcg
Vitamin E0.5 mg
Vitamin K4.1 mcg
Vitamin B60.6 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate74 mcg
Choline18 mg
Caffeine0 mg
Water306 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 27. The excerpt below is the record exactly as published.
Smothered Chicken. — Split chicken down the back and break breast bone to make it lie flat. Put a piece of lard size of egg in a skillet; let it get very hot, then put the chicken in, inside down; cover closely and let remain a minute or two, then pour in boiling water. Do not fill the vessel more than half full, and if the water boils out replenish till the chicken is tender. Then dredge with flour and add butter
Cook this with the app: pantry check, scaling, and the assistant.