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Stewed Whole Spring Chicken
From Original White House Cookbook, 1887
Serves 1
Serve hot.
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
982Calories
53 gProtein
6 gCarbs
93 gFat
Full nutrition (34 nutrients)
Calories982 kcal
Protein53 g
Carbohydrates5.5 g
Fiber0 g
Sugars0.6 g
Total Fat93 g
Saturated Fat36 g
Monounsaturated Fat25 g
Polyunsaturated Fat8.4 g
Omega-30.1 g
Cholesterol838 mg
Sodium357 mg
Potassium644 mg
Calcium176 mg
Iron4.2 mg
Magnesium59 mg
Phosphorus616 mg
Zinc4.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C2.7 mg
Vitamin A310 mcg
Vitamin E2.1 mg
Vitamin K5.8 mcg
Vitamin B60.9 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate81 mcg
Choline542 mg
Caffeine0 mg
Water297 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 50. The excerpt below is the record exactly as published.
STEWED WHOLE SPRING CHICKEN. Dress a full-grown spring chicken the same as for roasting, seasoning it with salt and pepper inside and out; then All the body with oysters; place it in a tin pail with a close-fitting cover. Set the pail in a pot of fast-boiling water and cook until the chicken is tender. Dish up the chicken on a warm dish, then pour the gravy into a saucepan, put into it a tablespoonful of butter, half of a cupful of cream or rich milk, three hard- boiled egg
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