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Stewed Chicken
From Cookery for every household, 1914
Serves 1
Cream may be used instead of egg yolk.
Presented as published in 1914. 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
263Calories
22 gProtein
2 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories263 kcal
Protein22 g
Carbohydrates2 g
Fiber0 g
Sugars0.2 g
Total Fat18 g
Saturated Fat5.2 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol250 mg
Sodium170 mg
Potassium347 mg
Calcium56 mg
Iron1.7 mg
Magnesium28 mg
Phosphorus235 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C1.4 mg
Vitamin A115 mcg
Vitamin E0.8 mg
Vitamin K1.4 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.9 mg
Folate37 mcg
Choline198 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 858. The excerpt below is the record exactly as published.
Stewed Chicken \ a chicken. | pt. water or white stock. 1 stick of celery. 1 tea-sp. arrowroot. 1 yolk of egg. Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.