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Spring Chicken, Broiled
From Cookery for every household, 1914
Serves 1
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
369Calories
32 gProtein
1 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories369 kcal
Protein32 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.4 g
Total Fat37 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol159 mg
Sodium121 mg
Potassium340 mg
Calcium22 mg
Iron1.5 mg
Magnesium35 mg
Phosphorus254 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C8.7 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
Folate13 mcg
Choline102 mg
Caffeine0 mg
Water129 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 444. The excerpt below is the record exactly as published.
Spring Chicken, Broiled Only a very young and tender chicken can be cooked in this way. After drawing and singeing, split it open through the back and remove the inside. Flatten and trim it, wipe it well with a damp cloth and then dry it. Cut off the feet and points of the wings, season with pepper, salt, and Chicken prepared for Broiling a little lemon juice, and skewer it open. Then brush over on both sides with melted butter or salad oil and sprinkle with fine browned bread- crumb
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