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Spring Chicken, Baked
From Miss Corson's practical American cookery and household management, 1885
Serves 1
A nice alternative when broiling is not possible.
Presented as published in 1885. 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
37 gFat
Full nutrition (33 nutrients)
Calories366 kcal
Protein32 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat37 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol159 mg
Sodium120 mg
Potassium324 mg
Calcium21 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
Water115 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 202. The excerpt below is the record exactly as published.
SPRING CHICKEN, BAKED. Pluck and singe a spring chicken, wipe it with a wet towel, split it down the back, and dress it without breaking the entrails ; clean the heart, liver, and gizzard, and chop them fine ; put the chicken into a dripping-pan large enough to let it lie out flat, after first breaking the joints of the wings and legs ; season it highly with salt and pepper, sprinkle over it the chopped heart, put a large tablespoon- ful of butt
Cook this with the app: pantry check, scaling, and the assistant.