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Steamed Chicken
From Original White House Cookbook, 1887
Serves 4
Keep chicken hot while preparing dressing.
Presented as published in 1887. 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
108Calories
1 gProtein
3 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories108 kcal
Protein0.8 g
Carbohydrates2.6 g
Fiber0 g
Sugars0 g
Total Fat10 g
Saturated Fat6 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0 g
Cholesterol30 mg
Sodium298 mg
Potassium31 mg
Calcium18 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Choline0 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 50. The excerpt below is the record exactly as published.
STEAMED CHICKEN. Rub the chicken on the inside with pepper and half a teaspoonful of salt ; place in a steamer in a kettle that will keep it as near the water as possible, cover and steam an hour and a half ; when done, keep hot while dressing is prepared, then cut up, arrange on the platter, and serve with the dressing over it. 84 POULTRY AND GAME. The dressing is made as follows ; Boil one pint of gravy from the kettle without the fat, add cayenne pepper and half a teaspoonful of salt ; stir a tablespoonful of flour into a quarter of a pint of cream
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