Stewed Fowl with Rice
From Home dissertations, 1891
Presented as published in 1891. 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
988Calories
36 gProtein
175 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories988 kcal
Protein36 g
Carbohydrates175 g
Fiber2.3 g
Sugars15 g
Total Fat13 g
Saturated Fat3.4 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.3 g
Cholesterol28 mg
Sodium1362 mg
Potassium1198 mg
Calcium78 mg
Iron9.6 mg
Magnesium82 mg
Phosphorus460 mg
Zinc3.3 mg
Copper0.9 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A9.5 mcg
Vitamin E0.5 mg
Vitamin K2.1 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)22 mg
Folate457 mcg
Choline97 mg
Caffeine0 mg
Water893 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 91. The excerpt below is the record exactly as published.
STEWED FOWL WITH RICE. Truss the fowl for boiling, and stew it in about a quart of mutton broth seasoned with a little pepper, salt, and half a blade of mace, for an hour and a half, skimming it often. About half an hour before the fowl is ready to serve add a large cup of rice, and when tender strain the broth from it, and place the rice on a sieve to dry and swell before the fire, keeping the fowl hot; then place it in the centre of a hot dish, with the rice arranged in rather a high border around it. Serve with parsley and butter
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