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Steamed Chicken
From Buckeye cookery, 1892
Serves 2
Corn starch may be used instead of flour, and some add nutmeg or celery salt.
Presented as published in 1892. 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
595Calories
29 gProtein
35 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories595 kcal
Protein29 g
Carbohydrates35 g
Fiber0.7 g
Sugars0 g
Total Fat40 g
Saturated Fat18 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Cholesterol131 mg
Sodium1281 mg
Potassium441 mg
Calcium65 mg
Iron3.7 mg
Magnesium32 mg
Phosphorus255 mg
Zinc3.8 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C1.4 mg
Vitamin A35 mcg
Vitamin E0.4 mg
Vitamin K2.7 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9 mg
Folate102 mcg
Choline66 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 159. The excerpt below is the record exactly as published.
STEAMED CHICKEN. Rub the chicken on the inside with pepper and half tea-spoon of salt, place in steamer in a kettle that will keep it as near the water as possible, cover, and steam an hour and a half; when done kee hot while dressing is prepared, then cut them up, arrange on the — platter, and serve with the dressing over them. The dressing is made as follows: Boil.one pint of gravy from the kettle without the | fat, add cayenne pepper and half a tea-spoon salt; stir six table- spoons of flour into a quarter pint of cream
Cook this with the app: pantry check, scaling, and the assistant.