Stewed Chicken with Onions

Name: Stewed Chicken with Onions
Ingredients: two chickens; eighteen tiny young onions; three tablespoons butter; four tablespoons flour; one and one-half cups stock; one-half cup heavy cream; three eggs

From Simple cooking of wholesome food for the farm home, 1913

Presented as published in 1913. 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

2164Calories

109 gProtein

192 gCarbs

143 gFat

Full nutrition (34 nutrients)

Calories2164 kcal

Protein109 g

Carbohydrates192 g

Fiber46 g

Sugars79 g

Total Fat143 g

Saturated Fat44 g

Monounsaturated Fat36 g

Polyunsaturated Fat15 g

Omega-30.1 g

Cholesterol1028 mg

Sodium7176 mg

Potassium3929 mg

Calcium637 mg

Iron16 mg

Magnesium264 mg

Phosphorus1418 mg

Zinc8.8 mg

Copper0.8 mg

Manganese2.3 mg

Vitamin D3.7 mcg

Vitamin C76 mg

Vitamin A379 mcg

Vitamin E2.9 mg

Vitamin K16 mcg

Vitamin B63.4 mg

Vitamin B122.4 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.9 mg

Niacin (B3)29 mg

Folate492 mcg

Choline763 mg

Caffeine0 mg

Water2906 g

As published

This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 7. The excerpt below is the record exactly as published.

Stewed Chicken with Onions. — Dress, clean, and cut in pieces for serving, two chickens. Cook in a small quantity of water with eighteen tiny young onions. Remove chicken to serving- dish as soon as tender, and when onions are soft drain from stock and boil stock down to one and one-half cups. Make sauce of three tablespoons butter, four tablespoons flour, the stock and one-half cup heavy cream ; then add yolks three eggs

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