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Stewed Chicken
From Soyer's standard cookery, 1912
Serves 2
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
692Calories
38 gProtein
44 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein38 g
Carbohydrates44 g
Fiber5.3 g
Sugars9.5 g
Total Fat41 g
Saturated Fat13 g
Monounsaturated Fat17 g
Polyunsaturated Fat7.5 g
Omega-30 g
Cholesterol141 mg
Sodium208 mg
Potassium1337 mg
Calcium86 mg
Iron3.8 mg
Magnesium90 mg
Phosphorus391 mg
Zinc3.1 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0.7 mcg
Vitamin C67 mg
Vitamin A126 mcg
Vitamin E1.3 mg
Vitamin K17 mcg
Vitamin B61.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)15 mg
Folate53 mcg
Choline136 mg
Caffeine0 mg
Water360 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 83. The excerpt below is the record exactly as published.
Stewed Chicken. Take the remains of cooked chicken, cut into coarse dice — there should be about two heaped tablespoonfuls — a slice of bread toasted cut into dice, two large potatoes coarsely chopped, a tablespoonful of raisins, two tomatoes cut into small pieces, and one green chili finely shredded. Mix all together with a quarter of a pint of Sauterne, add salt, and place in a stewing jar, adding as much water as may be needed to barely cover the whole. On the top of all place an ounce of lard
Cook this with the app: pantry check, scaling, and the assistant.