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Smothered Chicken
From The Henderson cook book, 1914
Serves 1
Presented as published in 1914. 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
384Calories
12 gProtein
76 gCarbs
4 gFat
Full nutrition (32 nutrients)
Calories384 kcal
Protein12 g
Carbohydrates76 g
Fiber5.2 g
Sugars0.5 g
Total Fat3.8 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.3 g
Cholesterol20 mg
Sodium1095 mg
Potassium179 mg
Calcium307 mg
Iron32 mg
Magnesium34 mg
Phosphorus104 mg
Zinc0.9 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A7.5 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.6 mg
Folate130 mcg
Choline12 mg
Caffeine0 mg
Water403 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 15. The excerpt below is the record exactly as published.
SMOTHERED CHICKEN. Split chicken down the back as for broiling, put in pan in 1 pint boiling water, sprinkle with salt, pepper, flour, and dot with bits of butter
Cook this with the app: pantry check, scaling, and the assistant.