Smothered Spring Chicken
From Durham cook book ..., 1921
Recipe by Mrs. R. E. L. Skinner.
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
366Calories
32 gProtein
0 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories366 kcal
Protein32 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat33 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol148 mg
Sodium120 mg
Potassium323 mg
Calcium20 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus252 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 5. The excerpt below is the record exactly as published.
SMOTHERED SPRING CHICKEN. One nice large chicken. Dress, split open down the back and breast, put in baking pan, skin side ujd, add two tea- spoonfuls butter, salt and pepper to taste, sprinkle with flour and add enough to thicken gravy, with enough hot water to cover fowl
Cook this with the app: pantry check, scaling, and the assistant.