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Spanish Chicken
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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
542Calories
37 gProtein
40 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories542 kcal
Protein37 g
Carbohydrates40 g
Fiber7.2 g
Sugars13 g
Total Fat26 g
Saturated Fat7.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium131 mg
Potassium1143 mg
Calcium99 mg
Iron2.8 mg
Magnesium84 mg
Phosphorus385 mg
Zinc3.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C281 mg
Vitamin A70 mcg
Vitamin E0.6 mg
Vitamin K3.8 mcg
Vitamin B61.5 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate152 mcg
Choline120 mg
Caffeine0 mg
Water545 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 74. The excerpt below is the record exactly as published.
SPANISH CHICKEN Cut up as for fricassee a fowl, and put on to cook in hot water to cover it. Take a dozen dry red peppers, cut out the seed, and then jcut up and boil twenty minutes or half an hour till tender. When cooked moisten them with a little of the chicken broth and put through a sieve. In a saucepan in which you have a large spoon of hot lard slice two good-sized onions
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