Spanishdinner

Spanish Chicken

Name: Spanish Chicken
Cuisine: Spanish
Ingredients: a young fowl; four tablespoons of olive oil; four sliced tomatoes; an onion; a chile pepper (without seeds); a tablespoon of vinegar; a teaspoon of salt

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

214Calories

8 gProtein

47 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories214 kcal

Protein8 g

Carbohydrates47 g

Fiber14 g

Sugars27 g

Total Fat2.3 g

Saturated Fat8.7 g

Monounsaturated Fat38 g

Polyunsaturated Fat6 g

Omega-30.4 g

Cholesterol0 mg

Sodium2382 mg

Potassium1731 mg

Calcium94 mg

Iron2.8 mg

Magnesium86 mg

Phosphorus191 mg

Zinc1.3 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C83 mg

Vitamin A466 mcg

Vitamin E3.3 mg

Vitamin K60 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.8 mg

Folate111 mcg

Choline58 mg

Caffeine0 mg

Water603 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 57. The excerpt below is the record exactly as published.

SPANISH CHICKEN Disjoint a young fowl, barely cover with water and stew until tender; then transfer to a casserole. Pour over four tablespoons of olive oil, four sliced tomatoes, an onion and a chile pepper (without seeds), chopped fine. Add a table- spoon of vinegar, a teaspoon of salt

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