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Stewed Chicken with Mushrooms
From The art of cookery, 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
396Calories
36 gProtein
5 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories396 kcal
Protein36 g
Carbohydrates4.6 g
Fiber1.4 g
Sugars2.8 g
Total Fat26 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Cholesterol128 mg
Sodium126 mg
Potassium767 mg
Calcium23 mg
Iron2.2 mg
Magnesium47 mg
Phosphorus370 mg
Zinc3 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C5.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.7 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)17 mg
Folate34 mcg
Choline126 mg
Caffeine0 mg
Water242 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 36. The excerpt below is the record exactly as published.
Stewed Chicken with Mushrooms. — After the broth has been drained from stewed chicken as directed above, add a pint of mushrooms to the chicken in the kettle before pouring the gravy over it. If canned mushrooms are used, add the water in the can to the broth, and make into sauce. Stewed Chicken with TrufEles. — Two medium-sized truffles are sufficient to flavor a full-grown fowl
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