nut-freeegg-freesoy-freefish-freeshellfish-free
To Boil a Chicken
From The art of cookery, 1899
Serves 4
A turkey or any other fowl can be boiled in the same manner.
Presented as published in 1899. 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
174Calories
4 gProtein
24 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories174 kcal
Protein4.4 g
Carbohydrates24 g
Fiber1.2 g
Sugars1.7 g
Total Fat6.6 g
Saturated Fat3.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol13 mg
Sodium199 mg
Potassium63 mg
Calcium52 mg
Iron1.7 mg
Magnesium13 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A43 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate39 mcg
Choline5.1 mg
Caffeine0 mg
Water9.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 28. The excerpt below is the record exactly as published.
To Boil a Chicken. — Stuff the chicken, after it has been properly dressed, with Bread Crumbs No. i, seasoned sharply with salt and pepper, and moistened until sufficiently rich with melted butter. Truss the legs and wings close to the body. Wrap and fasten se- curely in a cloth that has deen dipped in hot water and dredged with flour
Cook this with the app: pantry check, scaling, and the assistant.