gluten-freenut-freesoy-freefish-freeshellfish-free
Spring Chicken in a Chafing Dish
From European and American cuisine, 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
624Calories
36 gProtein
4 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein36 g
Carbohydrates3.7 g
Fiber0.2 g
Sugars0.3 g
Total Fat62 g
Saturated Fat21 g
Monounsaturated Fat17 g
Polyunsaturated Fat6.2 g
Omega-30 g
Cholesterol403 mg
Sodium2474 mg
Potassium415 mg
Calcium83 mg
Iron2.1 mg
Magnesium40 mg
Phosphorus354 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C5.7 mg
Vitamin A135 mcg
Vitamin E1 mg
Vitamin K5 mcg
Vitamin B60.7 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate37 mcg
Choline241 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 389. The excerpt below is the record exactly as published.
Spring Chicken in a Chafing Dish.— Cut 1 well-cleaned spring chicken into 4 pieces, season with 1 teaspoonful ^alt and Y4 teaspoonful pepper ; melt 1 tablespoonful butter in a chafing dish, add Ys tablespoonful fine-chopped onion ; put in the chicken ; cover and cook till done ; mix the yolk of 1 egg with Ys giU of cream, add it to the chicken ; add last Ys tablespoonful lemon juice, and serve. Qnails in a Chafing Dish. — Melt 1 tablespoonful butter in a chafing dish ; season 2 well-cleaned quails with 1 teaspoonful salt
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