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Stewed Chicken with Salt Pork
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
366Calories
32 gProtein
0 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories366 kcal
Protein32 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium119 mg
Potassium321 mg
Calcium19 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus250 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 78. The excerpt below is the record exactly as published.
STEWED CHICKEN WITH SALT PORK. One chicken and a little salt pork. Prepare chicken, the same as foi fried chicken, cut in pieces and put on the fire in a kettle with cold water enough to cover well, add the salt pork and boil until tender. When this is done have ready some baking-powder biscuits. Break open the bis- cuits, place on a platter, on these put the chicken; thicken the gravy with the flour, add seasoning and cream
Cook this with the app: pantry check, scaling, and the assistant.