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Steamed Prairie Chicken
From The new practical housekeeping, 1890
Serves 1
Serve with apple sauce, cranberries, or currant jelly.
Presented as published in 1890. 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
366Calories
32 gProtein
0 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories366 kcal
Protein32 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium119 mg
Potassium321 mg
Calcium19 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus250 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 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
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 277. The excerpt below is the record exactly as published.
Steamed Prairie Chicken. — ^Wash thoroughly but quickly, usin^ some soda in the water, rinse and dry, fill witn dressing, sew up with cotton thread, and tie down the legs and wings ; place in a steamer over hot water till done, remove to a dripping-pan, cover with butter, sprinkle with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.