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Stewed Chicken and Rice
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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
1093Calories
46 gProtein
160 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories1093 kcal
Protein46 g
Carbohydrates160 g
Fiber5.4 g
Sugars7 g
Total Fat27 g
Saturated Fat7.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.9 g
Cholesterol128 mg
Sodium137 mg
Potassium848 mg
Calcium107 mg
Iron9.6 mg
Magnesium104 mg
Phosphorus506 mg
Zinc4.5 mg
Copper0.6 mg
Manganese2.2 mg
Vitamin D0.3 mcg
Vitamin C15 mg
Vitamin A70 mcg
Vitamin E0.8 mg
Vitamin K3.4 mcg
Vitamin B61.1 mg
Vitamin B120.5 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)19 mg
Folate451 mcg
Choline128 mg
Caffeine0 mg
Water286 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 49. The excerpt below is the record exactly as published.
STEWED CHICKEN AND EICE. Remains of cold chicken 1 piece ginger 1 onion i cupful rice Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.