dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Chicken
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
If preferred the chicken may be browned in butter before laying on biscuits.
Presented as published in 1907. 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
14Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0.4 g
Carbohydrates3 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium8.9 mg
Calcium11 mg
Iron0.2 mg
Magnesium4.6 mg
Phosphorus4.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.3 mcg
Choline0 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 19. The excerpt below is the record exactly as published.
STEWED CHICKEN. Cut in pieces for serving; cover with three pints of water and cook slowly from two to four hours, ac- cording to age of fowl. Add salt a half hour before taking up. Thicken broth with two tablespoons of flour
Cook this with the app: pantry check, scaling, and the assistant.