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Stewed Chicken
From The Twin-city housewife, 1920
Serves 4
Presented as published in 1920. 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
219Calories
9 gProtein
3 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories219 kcal
Protein9.3 g
Carbohydrates2.7 g
Fiber0 g
Sugars0 g
Total Fat19 g
Saturated Fat8.5 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol66 mg
Sodium66 mg
Potassium121 mg
Calcium24 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus89 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate5.7 mcg
Choline27 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 28. The excerpt below is the record exactly as published.
Stewed Chicken Dress and cut up chicken, young, but larger than frying size. Cook a small piece of bacon about half an hour and to it add the chicken. There should be enough water to cover chicken well. Cook slowly until tender, adding salt when chicken is about half done. See that the water does not cook down low but replenish if necessary, with boiling water so that it covers the chicken. Just before taking from the stove add half a cup of milk or cream, to which has been added a heaping tablespoon of flour
Cook this with the app: pantry check, scaling, and the assistant.