Smothered Chicken
From Anson County cook book, 1928
Presented as published in 1928. 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
269Calories
8 gProtein
49 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories269 kcal
Protein8.2 g
Carbohydrates49 g
Fiber2.8 g
Sugars7.4 g
Total Fat5.2 g
Saturated Fat2.5 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol15 mg
Sodium584 mg
Potassium302 mg
Calcium305 mg
Iron16 mg
Magnesium32 mg
Phosphorus163 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C19 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.3 mg
Folate78 mcg
Choline30 mg
Caffeine0 mg
Water346 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 13. The excerpt below is the record exactly as published.
SMOTHERED CHICKEN Select young chicken from 2 to 4 pounds. Dress and split open down back. Spread chicken out flat and season with salt, pepper, dredge lightly with flour. Place chicken in pan, with skin side up. Lay two or three slices of bacon over each, add 1 cup boiling water and cover tightly. When chicken is about half done, squeeze juice of V2 lemon, or 1 teaspoon of vinegar, over each fowl. Baste occasionally with liquid in pan. If water should cook out, replace until about samg' amount. At the last, remove cover from pan and let chicken brown nicely. Remove to platter, garnish with sliced lemon and parsley. Add V2 cup of milk in which 1 teaspoon of flour
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