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Stewed Chickens

Name: Stewed Chickens
Yield: 1 servings
Ingredients: Cut up the chickens into small pieces; adding a little salt; Make a rich gravy of two tablespoonfuls of flour; made smooth in one-half teacupful of milk; add yolk of one egg

From Temperance cook book, 1887

Serves 1

An excellent breakfast dish.

Presented as published in 1887. 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

185Calories

8 gProtein

18 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories185 kcal

Protein8.4 g

Carbohydrates18 g

Fiber0 g

Sugars6 g

Total Fat8.6 g

Saturated Fat3.9 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol198 mg

Sodium55 mg

Potassium223 mg

Calcium175 mg

Iron1.3 mg

Magnesium20 mg

Phosphorus206 mg

Zinc1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D2.1 mcg

Vitamin C0 mg

Vitamin A104 mcg

Vitamin E0.5 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B121 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.2 mg

Folate50 mcg

Choline161 mg

Caffeine0 mg

Water118 g

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 37. The excerpt below is the record exactly as published.

STEWED CHICKENS. Cut up the chickens into small pieces, cover with water and stew gently till thoroughly done, adding a little salt. Make a rich gravy of two tablespoonfuls of flour, made smooth in one- half teacupful of milk, and add yolk of one egg

Cook this with the app: pantry check, scaling, and the assistant.