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To Boil Grown Chickens
From Virginia Cookery-book, 1884
Serves 1
Presented as published in 1884. 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
1110Calories
70 gProtein
98 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories1110 kcal
Protein70 g
Carbohydrates98 g
Fiber0 g
Sugars0.7 g
Total Fat47 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.3 g
Omega-30.1 g
Cholesterol872 mg
Sodium406 mg
Potassium768 mg
Calcium155 mg
Iron12 mg
Magnesium91 mg
Phosphorus781 mg
Zinc5.7 mg
Copper0.4 mg
Manganese1 mg
Vitamin D4.3 mcg
Vitamin C2.7 mg
Vitamin A390 mcg
Vitamin E2.6 mg
Vitamin K3.2 mcg
Vitamin B61 mg
Vitamin B122.3 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)20 mg
Folate305 mcg
Choline689 mg
Caffeine0 mg
Water277 g
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 46. The excerpt below is the record exactly as published.
To Boil Grown Chickens. Where gentlemen's tastes are consulted boiled fowls will be rarely seen ; but where several varieties of meats are desired, and ladies are of the party, especially if the season of the year be spring, they will be found a most acceptable dish. A stuffing may be prepared the same as if they were to be roasted or baked, and the craw filled with it; they must be dredged with flour, and put into a kettle with cold water enough to cover them ; set the kettle on the back part of your stove, cover it close, but remove the scum as it rises, and let the fowls boil very slowly for half an hour ; then set them where the water can no longer boil, but gently simmer for half an hour longer, when they should be done. When ready to dish them drain the water from them, and serve with e^g sauce, made as directed in the recipe for turkey with egg sauce. Four eggs will be enough for one fowl.
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