Spanish Style Stuffed Chicken

Name: Spanish Style Stuffed Chicken
Ingredients: Brown a fat tender chicken; two cups bread crumbs; three tablespoons pulp of sweet green peppers; one cup tomatoes; two tablespoons chopped onion; one-half cup claret; two tablespoons sugar; one-half cup sliced onions; one-half cup seeded raisins; one teaspoon white pepper; and salt to taste

From California Mexican-Spanish cook book, 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

1404Calories

35 gProtein

276 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories1404 kcal

Protein35 g

Carbohydrates276 g

Fiber19 g

Sugars108 g

Total Fat12 g

Saturated Fat2.8 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat4.7 g

Omega-30 g

Cholesterol0 mg

Sodium1895 mg

Potassium1675 mg

Calcium499 mg

Iron13 mg

Magnesium156 mg

Phosphorus520 mg

Zinc3.9 mg

Copper1 mg

Manganese2.6 mg

Vitamin D0 mcg

Vitamin C49 mg

Vitamin A68 mcg

Vitamin E1.2 mg

Vitamin K32 mcg

Vitamin B60.7 mg

Vitamin B120.8 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)16 mg

Folate279 mcg

Choline59 mg

Caffeine0 mg

Water418 g

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 10. The excerpt below is the record exactly as published.

Spanish Style Stuffed Chicken Brown a fat tender chicken in a small amount of lard by turning over and over for a few min- utes. Make a dressing of two cups bread crumbs, three tablespoons pulp of sweet green peppers, one cup tomatoes, two tablespoons chopped onion, one-half cup claret, two table- spoons sugar, one-half cup sliced onions, one- half cup seeded raisins, one teaspoon white pep- per, and salt to taste

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