Stewed Chicken with Rice
From Chafing dish and casserole cookery, 1908
Presented as published in 1908. 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
7 gProtein
54 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories263 kcal
Protein6.5 g
Carbohydrates54 g
Fiber0.8 g
Sugars2.4 g
Total Fat1.6 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol3.5 mg
Sodium83 mg
Potassium136 mg
Calcium76 mg
Iron2.2 mg
Magnesium27 mg
Phosphorus125 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A37 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate107 mcg
Choline3.7 mg
Caffeine0 mg
Water159 g
As published
This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 11. The excerpt below is the record exactly as published.
three or four table- spoonfuls of white sauce and a cupful of cooked rice, season with salt, pepper, and a grate of nut- meg. Moisten further with a little white stock
Cook this with the app: pantry check, scaling, and the assistant.