Smothered Chicken
From Durham cook book ..., 1921
This recipe applies to half grown chickens. Recipe by Mrs. M. S. Whitted.
Presented as published in 1921. 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
126Calories
4 gProtein
0 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories126 kcal
Protein4.4 g
Carbohydrates0 g
Fiber0 g
Sugars0.1 g
Total Fat12 g
Saturated Fat4 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol21 mg
Sodium255 mg
Potassium69 mg
Calcium16 mg
Iron0.1 mg
Magnesium8.9 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A3.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate0 mcg
Choline15 mg
Caffeine0 mg
Water488 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 7. The excerpt below is the record exactly as published.
SMOTHERED CHICKEN. Dress and split the chicken down the back, put into baking pan with one pint of water, sift a little flour over it and lay two or three slices of bacon on top of the chicken. Put the cover on pan, set in stove to cook; when nearly done take off bacon and baste chicken with butter and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.