Spanish Chicken Pie

Name: Spanish Chicken Pie
Ingredients: Cut up a chicken; two onions; two green peppers; one and one-half tablespoonfuls of flour; five tomatoes; two dozen ripe olives; a small clove of garlic; seven large ears of corn; a little of the gravy

From Bohemian San Francisco, 1914

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

644Calories

42 gProtein

62 gCarbs

27 gFat

Full nutrition (33 nutrients)

Calories644 kcal

Protein42 g

Carbohydrates62 g

Fiber12 g

Sugars29 g

Total Fat27 g

Saturated Fat7.6 g

Monounsaturated Fat11 g

Polyunsaturated Fat6 g

Cholesterol128 mg

Sodium161 mg

Potassium2197 mg

Calcium150 mg

Iron4.4 mg

Magnesium133 mg

Phosphorus494 mg

Zinc3.8 mg

Copper0.6 mg

Manganese1.2 mg

Vitamin D0.3 mcg

Vitamin C108 mg

Vitamin A322 mcg

Vitamin E3.8 mg

Vitamin K51 mcg

Vitamin B61.4 mg

Vitamin B120.5 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)16 mg

Folate176 mcg

Choline160 mg

Caffeine0 mg

Water951 g

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 68. The excerpt below is the record exactly as published.

Cut up a chicken and boil until tender. SPANISH Cut up and fry in chicken fat two onions, CHICKEN PIE two green peppers, stirring in one and one-half tablespoonfuls of flour. Have ready five tomatoes, stewed, and put in two dozen ripe olives with a small clove of garlic, mashed. Grate seven large ears of corn, season with salt and put a layer in a greased baking pan, then chicken, then the other ingredients, with a little of the gravy

Cook this with the app: pantry check, scaling, and the assistant.