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Steamed Chicken

Name: Steamed Chicken
Yield: 1 servings
Ingredients: an old hen; two tablespoonfuls of melted butter; a teaspoonful of salt; half as much white pepper; a large cupful of cooked rice; a teaspoonful of curry powder; three tablespoonfuls of this rice; the giblets

From Soyer's standard cookery, 1912

Serves 1

Presented as published in 1912. 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

555Calories

8 gProtein

79 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories555 kcal

Protein7.8 g

Carbohydrates79 g

Fiber2.5 g

Sugars0.2 g

Total Fat23 g

Saturated Fat14 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol58 mg

Sodium2341 mg

Potassium132 mg

Calcium49 mg

Iron4.1 mg

Magnesium36 mg

Phosphorus130 mg

Zinc1.4 mg

Copper0.2 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C0.3 mg

Vitamin A184 mcg

Vitamin E1.2 mg

Vitamin K3.9 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.1 mg

Folate182 mcg

Choline12 mg

Caffeine0 mg

Water130 g

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 82. The excerpt below is the record exactly as published.

Steamed Chicken. Take an old hen, and truss in the usual fashion, taking care that the legs and wings are tied very closely to the body. Rub both inside and outside of the bird with two tablespoonfuls of melted butter, with which have been blended a teaspoonful of salt and half as much white pepper. Now take a large cupful of cooked rice and season with a teaspoonful of curry powder and a little pepper and salt. Place three tablespoonfuls of this rice inside the fowl, together with the giblets

Cook this with the app: pantry check, scaling, and the assistant.